Poultry Andouille Gumbo

I apologize if this recipe doesn't make the most sense. It is ever changing (improving hopefully) and I find that maybe it is best if I am not specific. After all, it is gumbo, not a hollandaise sauce.

Master Ingredient Groups:

• 4-5 cups Roux
• 2.25  cups finely chopped Onion
• 1.75  cups finely chopped Bell Pepper
• 1.25  cups finely chopped Celery  
• 4 oz. bottle Kitchen Bouquet  
• Filé  
• 3 lb Andouille
• 8+ qt Poultry Stock
• 8 lb Cooked Poultry Meat

• Creole Seasoning
• Bay Leaf
• Garlic
• Kosher Salt
• Baking Soda
• 1 recipe of No BS Rice

Instructions:

1. Poultry meat may be Chicken, Leftover Thanksgiving Turkey, Pouldeau (simmered until tender), Quail, Duck, Pheasant, or Woodcock. Better yet, add a combination of the above. Throw in some venison if you want.
2. Lightly Brown Andouille and set aside.
3. In same pan used for andouille, saute onions with a pinch of salt and a pinch of baking soda until translucent. 
4. Once translucent, add other veggies and a pinch of salt; sautee until soft.
5. While the onions and veggies are going, make [or pull out of the fridge] a dark roux. 
6. Add the celery and bell pepper to the roux, and saute until soft and tender.
7. Add the garlic, creole seasoning, and bay leaf and saute for 30 sec.
8. In 12+ quart stockpot, bring stock to a boil.
9. Slowly add stock into roux/veggie mix. once the consistency of gravy, add into stockpot (slowly).
10. Add andouille and poultry, seasoning mix, kitchen bouquet, and a few dashes of Tabasco.
11. Simmer for 1-1.5 hours.
12. Serve over No BS Rice with filé.

Does it need garlic in there somewhere?