Food on Friday: The high joys of the low country boil


By Julia Westhoff

We spent Saturday night at the new home of our good friends Sarah and Doug Filipovits, enjoying what has become one of my favorite evenings of the year – the Flips’ Low Country Boil.

Have you ever heard of a low country boil? I hadn’t before I met the Flips, but it now holds a special place in my heart. It’s wonderfully easy – just shrimp, potatoes, corn and sausage, seasoned and boiled together. Once it’s cooked you throw the whole mess out onto a table covered with paper and go to town. If that isn’t a perfect summer time party I don’t know what is.

Flips – we welcome you and your low country boils to Johnson County. You dudes are the best.

Low Country Boil
This recipe will serve 10 adults and 12 tiny kids who already ate their dinner but just want a few bites…


  • Crab boil, 4 teaspoons per quart of water
  • 24 red new potatoes
  • 12 (4-inch) smoked sausage link sausage
  • 12 ears corn
  • 6 pounds fresh shrimp, unpeeled

Melted butter

Fill a LARGE pot with enough water to cover all of the ingredients. Add the crab boil and bring to a boil. Adjust the crab boil to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with bread and butter.