Cajun Creole shrimp jambalaya part 1

Jambalaya as it's made in New Orleans not a wet soupy dish.

1 1/2 c long grain rice,
1/2 c minced celery,
1/2 c minced green pepper,
3/4 c minced onions,
1/3 c scallions and 2 T. parsley add when serving,
1 1/2 T minced fresh garlic,
1/4 tsp cayenne pepper,
3 ea bay leaves,
2 T butter or oil,
1 tsp sea salt in poaching stock,
1 tsp thyme,
1/2 c dry white wine(optional),
1/2 c tomato sauce or diced fresh tomato,
1 1/4 lbs 30 count shrimps. after peeled will yield 1 lb.
Rice simmers for 30 minutes.

Video link to part 2
https://youtu.be/h_cTiJxoPW8