Season raw shrimp with 1 teaspoon of cajun seafood seasoning. Set aside.
In a Dutch oven, render bacon until crisp. Remove bacon with a slotted spoon and set aside on paper towel. Leave bacon fat in pan.
Add onion, green pepper, and celery and saute for 5 minutes, stirring occasionally. Add the garlic and cook another minute.
Add bay leaf, brown sugar, vinegar, hot sauce, remaining cajun seafood seasoning, thyme, salt, rice, and chicken broth. Stir to mix and bring to a boil. Cover with lid, reduce heat to low and simmer for 18 minutes.
Add shrimp, wine and stir to incorporate. Cover with lid and cook for about 3 minutes. Shrimp should be pink and opaque.
Before serving add the crispy bacon and a sprinkle of parsley.