1/2 cup 1/2-inch diced bacon
2 tablespoons unsalted butter
1/2 cup finely chopped celery
1/2 cup finely chopped white onion
1/2 cup finely chopped green bell pepper
1 teaspoon hot red pepper flakes
1 tablespoon all-purpose flour
Two 19-ounce cans diced tomatoes
2 cups low-sodium chicken stock
One 1-pound bag crawfish tail meat
2 tablespoons fresh parsley leaves, chopped
1/2 cup finely sliced green onions
Salt and freshly ground black pepper
Crawfish Beignets, for serving, recipe follows
6 cups vegetable oil, for deep-frying
2 eggs
1 cup peeled crawfish tails
1 tablespoon seafood seasoning, such as Old Bay
1/4 cup finely chopped green onions
1 tablespoon minced garlic
1 teaspoon salt
1 1/2 cups sifted flour, plus extra for rolling
1 teaspoon baking powder
1/2 cup milk
Salt and freshly ground black pepper
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