Friday, February 12th starting at 4 p.m.

Mark your calendars for our official kickoff for the Sandestin Gumbo Festival! The fun begins at 4pm. More details to be release soon!



Saturday, February 13th starting at 12 p.m.

This winter festival favorite is back for the 27th Annual Sandestin Gumbo Festival.  Sample a variety of gumbo and vote your favorite as the “People’s Choice” winner! Dark or light roux? Chicken, sausage or seafood? Celebrity judges will name the “Area’s Best,” and award the most creative set-up as “Best Display.” Gulf Coasts restaurants will be featured along with live music and children’s activities. Tickets to Saturday’s main event are available now! Tickets here!



Rates Starting at Just $115 Per Night*

Use code: GUMBO
Book now or call 800.622.1038.

*Offer valid 2/11-2/17/16, based on availability and valid for select accommodations throughout the resort. Restrictions may apply. Not valid on existing reservations or combined with any other discounts or offers.










Interested in Participating?

Our registration for the 2015 Sandestin Gumbo Festival is still open! Click here for more details.

2015 Participating Restaurants

Pompano Joe's
Busters Bar and Grill
Harry T's
Baytowne Floating Society
Marina Bar and Grill
Village Door
Crab Island Cantina
Local Catch
Carlito's Seasonings
Village Environmental Services
Cabana Café
Lazy Gecko
Dockside Café
Dewey's Destin
Wine World

2014 Winners

People’s choice
1st Place – Baytowne Floating Society
2nd Place – Tops’l
3rd Place – Crab Island Cantina

Veteran’s Award
1st Place – Pompano Joe’s
2nd Place – Harry T’s
3rd Place – Watercolor Inn & Resort

5 Years and Under
1st Place – Sago
2nd Place – Baytowne Floating Society
3rd Place – Marlin Grill

First Year
1st Place – Crab Island Cantina
2nd Place – O’Quigley’s Seafood Steamer

1st Place – Baytowne Floating Society

2013 Winners

People’s choice
1st Place – Pompano Joe’s
2nd Place – The Soundside
3rd Place – Baytowne Floating Society

Veteran’s Award
1st Place – Pompano Joe’s
2nd Place – 98 Bar-B-Que
3rd Place – Tops’l

5 Years and Under
1st Place – Marina Bar & Grill
2nd Place – Bubba Gump Shrimp Co.
3rd Place – The Soundside

First Year
1st Place – Baytowne Floating Society
2nd Place – 790 on the Gulf

1st Place – Marina Bar & Grill
1st Place – Buster’s Bar & Grill

2012 Winners

Veteran’s Award
1st Place – Pompano Joe’s
2nd Place – Buster’s Bar & Grill
3rd Place – Harry T’s

5 Years and Under
1st Place – Tops’l
2nd Place – Graffitti
3rd Place – Sago

Restaurant award
1st Place – Bubba Gump Shrimp Co.
2nd Place – YP @ The Beach
3rd Place – Beach Club

People’s choice
1st Place – Pompano Joe’s

1st Place – Dockside Cafe

2011 Winners

Restaurant award
1st Place – 98 Bar-B-Que
2nd Place – Pompano Joe’s

1st Place – Tops’l

People’s Choice
1st Place – 98 Bar-B-Que










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I have my ticket, now what?

You are in for a fun day.  Upon entering the outdoor festival, you will receive a wristband and Taster’s Guide. Tents will be placed throughout the Village featuring restaurants.  Each tent will have disposable sample cups and spoons for gumbo.  While roaming from tent to tent, be sure to make notes of your favorite and vote for People’s Choice.

How do I become a participant?

We love new participants! Click here or email

What if I don’t want to buy a ticket?

The Village of Baytowne Wharf is always open to the public; those participating in the tasting will receive a wristband to distinguish from other guests.

Could this event sell out?


Where is Baytowne Wharf located?

Baytowne Wharf is located within Sandestin Golf & Beach Resort in Destin, Florida. The address is 9100 Baytowne Avenue, Destin, FL 32550.











Recipe courtesy Paula Deen via

Total Time: 2 hr 40 min
Prep: 15 min
Cook: 2 hr 25 min
Yield: 8 to 10 servings
Level: Intermediate


3 large boneless skinless chicken breast halves
Salt and pepper
1/4 cup vegetable oil
1 pound smoked sausage, cut into 1/4-inch slices
1/2 cup all-purpose flour
5 tablespoons margarine
1 large onion, chopped
8 cloves garlic minced
1 green bell pepper, seeded and chopped
3 stalks celery chopped
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes
1 (14-ounce can) stewed tomatoes with juice
2 cups frozen sliced okra
4 green onions, sliced, white and green parts
1/2 pound small shrimp, peeled, deveined and cooked


Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.

Shrimp, Chicken, and Andouille Gumbo

Recipe courtesy Jeanne Thiel Kelley via

Total Time: 2 hr 40 min
Prep: 15 min
Cook: 2 hr 25 min
Yield: 8 to 10 servings
Level: Intermediate


1 cup vegetable oil
1 cup all purpose flour
6 large onions, chopped (about 12 cups)
6 red bell peppers, seeded, chopped (about 7 cups)
8 celery stalks, chopped (about 3 cups)
16 garlic cloves, chopped
1 teaspoon cayenne pepper
1 cup dry white wine
1/2 cup chopped fresh thyme
6 bay leaves
2 28-ounce cans diced tomatoes with juice
4 8-ounce bottles clam juice
4 cups low-salt chicken broth
4 pounds andouille sausage, cut crosswise into 1/2-inch-thick slices
3 pounds skinless boneless chicken thighs, cut into 1-inch cubes
2 16-ounce packages sliced frozen okra


Heat oil in heavy 13-quart pot over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is dark reddish brown, about 5 minutes. Add chopped onions, chopped bell peppers, and chopped celery and cook until onions are soft and brown, stirring frequently, about 20 minutes. Add garlic and cayenne and stir 2 minutes. Add wine, thyme, and bay leaves; bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth, sausage, and chicken; simmer until chicken is cooked through, about 15 minutes. Add okra and simmer until tender, about 10 minutes. Gumbo base can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring base to simmer before continuing.










The Village of Baytowne Wharf

9100 Baytowne Avenue
Destin, FL 32550

Directions >

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