Apalachicola National Forest

  The Apalachicola National Forest is comprised of 564,961 acres on gently rolling flat terrain, and is the largest National Forest in Florida. Located located southwest of Tallahassee, it was established in 1936 on land that was in poor condition due to bad timber and turpentine producing pract See more details

St Marks Lighthouse

    Between 1828 and 1831, Congress appropriated $20,000 for building a lighthouse at St. Marks, Florida. The contract for the building was given to Winslow Lewis of Boston who built it for $11,765. Viewed from sea, it is easy to see why a lighthouse was needed here. With a low coast and many See more details

San Marcos de Apalache

      Welcome to San Marcos de Apalache Historic State Park The many different flags welcoming visitors to the park demonstrate the colorful history of this site, from the first Spanish explorers to the present day. The history of this National Landmark began in 1528 when Panfilo de Narvaez See more details

Wakulla Springs

The source of the Wakulla River is Wakulla Springs. Because of the karst topography, the eastern part of Wakulla is filled with freshwater springs, and circular groundwater fed ponds and sinkholes.  Early inhabitants dubbed the springs, "strange and mysterious waters," an accurate name because in See more details

St. Marks Trail

  Tallahassee-St. Marks Historic Railroad State Trail Florida's first designated state trail follows the abandoned railbed of the historic Tallahassee-St. Marks Railroad. The trail runs almost due south from Tallahassee to the town of St. Marks, which is at the confluence of the St. Marks and See more details

Wildlife Watching

The St. Marks National Wildlife Refuge is home to a great diversity of creatures. As you browse through its miles of unspoiled natural habitat you can see animals and birds that aren't to be found anywhere else. As you are slowly driving the blacktop road that winds through the park, you are trea See more details

Wakulla River

The Wakulla River originates from Wakulla Springs, reported as the largest in Florida. The springs and first 3 miles of the Wakulla River are located in the State Park. The clear, cool waters of the Wakulla River flow from Wakulla Spring nine miles to the St. Marks and offer great kayaking, canoei See more details

Gulf Specimen Marine Laboratory

  GULF SPECIMEN MARINE LABORATORY 222 CLARK DRIVE, PANACEA, FL  323406 PHONE: 850.984.5297   G.S.M.L. is a non-profit aquarium open to the public.  We offer a truly one of a kind experience because we feature not only sharks and sea turtles, but also the rarely seen invert See more details

Ochlockonee River State Park

  Welcome to Ochlockonee River State Park This jewel of a park is a great place to get away for a weekend or a weeklong vacation. Picnic facilities and a swimming area are located near the scenic point where the Ochlockonee and Dead rivers intersect. Ochlockonee, which means "yellow waters," is See more details

Edward Ball Wakulla Springs State Park

  Welcome to Edward Ball Wakulla Springs State Park Home of one of the largest and deepest freshwater springs in the world, this park plays host to an abundance of wildlife, including alligators, turtles, deer, and birds. Daily guided riverboat tours provide a closer view of wildlife, and glass See more details

Visit Wakulla Florida

Wakulla County Seafood Gumbo

To start with you don’t make a gumbo you build it!

This starts with the freshest ingredients possible, many purchased at your local Wakulla County seafood market(s). Let’s get started with the stock (in my opinion the single most important factor in this gumbo).

Clean gills out of fish heads and wash backbones thoroughly. Place in a clean stockpot with one gallon of cold water. Add shrimp heads and hulls to the pot and bring to a simmer. Gently simmer one hour and strain, add stock back. This stock can be enhanced greatly with shrimp flavor by blending sundried shrimp with chicken stock until smooth and add (I recommend).

Next, add the tomato sauce, bay leaves, garlic, and Kitchen Bouquet. Bring to a simmer or slow bubble for 15 minutes.

Meanwhile dice the sausage into rounds, then quarter rounds, and brown slightly in an iron skillet and add to seasoned stock.

Place the peanut oil in the skillet on medium low heat. When hot, sprinkle flour evenly over the oil and whisp or stir continuously (I like a wooden spoon with a flat tip for scraping). Don’t cook roux too fast! It should take 15-25 minutes to turn a dark peanut butter color, and smell kind of nutty. Immediately add the celery and onions to cool down the roux before it burns. Stir until veggies wilt, but let some stick to the bottom and caramelize (secret flavor!). Pull the skillet off heat.

Place a steamer basket on high heat in a pot with small amount of water, drizzle okra with olive oil, stir, and steam on high heat for 10 minutes. This cuts the okra slime and makes a great thickener. Place the okra in the seasoned stock and bring to a medium boil. Add 1/3 of roux, stir in for 5 minutes, repeat until all ingredients except seafood are in. Start with one Tablespoon of salt, ½ teaspoon each of black and red pepper to taste. Seafood will absorb some salt too. Cover tightly and gently simmer 45 minutes.

Cook rice according to directions.

15 minutes before you’re ready to eat, drop in 1 inch pieces of fish.

5 minutes before you are ready to eat, stir in shrimp.

2 minutes before you are ready to eat, add crab meat and Parsley, cut fire off.

Serve this gumbo over rice, and pour a big glass of sweet tea.

This recipe is a combination of experience and reading good cookbooks from Cajun Country. Enjoy!

David Moody, Wakulla County TDC and ranger at St. Marks National Wildlife Refuge.


Smoked Mullet Dip

  • (8-ounce) packages light cream cheese, softened
  • 3 tablespoons lemon juice
  • 2 tablespoons grated onion
  • 2 tablespoons milk
  • 1 teaspoon hot pepper sauce
  • 3 cups flaked smoked mullet meat
  • 3 tablespoons chopped parsley
  • Paprika
  • Crackers

1. Combine the cream cheese, lemon juice, grated onion, milk and hot pepper sauce; whip until smooth and fluffy.
2. Stir in fish and parsley.  Form into a ball and sprinkle with paprika.  Cover and chill for 1 hour. Serve with crackers.


Enjoy Our Great Seafood Markets

wakulla-seafood-logoPeople travel from miles around just to buy Wakulla County's famously fresh seafood, and with retail markets located from one end of Wakulla County's coastline to the other, you'll find options aplenty for everything from fresh oysters, shrimp and crab to locally caught mullet, flounder, grouper, red snapper and cobia -- just to name a few!


Our Local Seafood Markets

Lighthouse Seafood Market

720 Port Leon Dr.

St Marks, FL 32355

Phone: (850) 925-6221

Facebook: www.facebook.com/Lighthouse-Seafood

Lynn Brother's Seafood

28 Lynn Cir.

St Marks, FL 32355

Phone: (850) 925-6083

Nichols & Son's Seafood Market

564 Sopchoppy Hwy

Sopchoppy, FL 32358

Phone: (850) 962-2800

Facebook: www.facebook.com/NicholsSeafoodMarket

Mineral Springs By the Sea

1612 Coastal Hwy

Panacea, FL 32346

Phone: (850) 984-2248

Facebook: www.facebook.com/MineralSpringsSeafood

My Way Seafood

1249 Coastal Hwy

Panacea, FL 32346

Phone: (850) 984-0164

Tropical Trader Shrimp Company

91 Coastal Highway

Ochlockonee Bay, FL, 32346

Phone: (850) 984-3474

Facebook: www.facebook.com/TropicalTrader

Please visit their seafood markets for the freshest seafood around and to support their hard work!

Sponsored by the Wakulla County Tourist Development Council and funded from The Gulf Seafood and Tourism Promotional Fund Grant provided by BP.


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