Cook rice as per the package's instructions, but cook the rice in chicken broth instead of water. Once the rice is ready, set it aside.
Heat a smidgen of oil in a skillet (no oil needed if using a non-stick pan). Add the chopped bacon and simmer until browned and crispy around the edges, about 5-7 minutes.
Add the garlic, peppers, celery, and onions to the pan and sauté them until they're tender, about another 5-7 minutes, stirring occasionally. Season with a sprinkle of salt and pepper.
Sprinkle the Creole seasoning and the flour over the veggies and bacon; stir to coat. The flour will help create a thick sauce once the broth is added.
Bring the raw shrimp and the bay leaves to the pan, and add one cup of the chicken broth. Give it all a good stir, then cover for and simmer for about 3-4 minutes or until the shrimp is opaque and cooked through.
Once the shrimp is cooked, remove the bay leaves. Fold the rice and scallions into the pan until evenly coated and mixed with the shrimp and veggies.
Add the chopped sardines and half of the parsley, and stir to combine. Then garnish with the rest of the parsley and serve.