Fill a 12-quart stockpot with 12 cups of chicken stock and bring to medium-high heat.
Empty the jar of roux into the pot and stir continuously with a wooden spoon or rubber spatula until fully dissolved. You will need to continuously scrape the bottom of the pot to prevent burning. Do not stop even for a few minutes until the roux is completely dissolved. It can burn on the bottom of the pot very quickly.
Bring to a rolling boil, then reduce the heat to medium heat.
Add the Rotel, Tony Chachere’s, and Nature’s Seasoning.
In a separate pan over medium-high heat, melt butter and sauté the diced holy trinity (onion, bell pepper, & celery) until it reaches a caramel color. Then, add it to the gumbo pot.
Add the marinated chicken drumsticks to the gumbo pot. Bring it to a boil, then lower to a simmer, cover, and cook for 30 minutes.
Add the minced garlic, chicken tenderloins, and sliced sausage. Bring back to a boil, then reduce to a simmer and cook for another 30 minutes.
Meanwhile, cook the white rice.
Serve hot with a side of crusty French bread or potato salad. And (optional) stir in some file powder for a thicker gumbo experience!
