Crawfish Chowder with Crawfish Beignets

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

Crawfish Beignets:

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