In a heavy skillet over medium-high heat, cook the bacon until rendered. Add the butter, celery, onions, bell peppers and red pepper flakes. Cook together, stirring occasionally, until softened. Sprinkle the flour over the bacon and vegetables and stir together well. Cook for an additional 3 minutes. Stir in the tomatoes and chicken stock. Bring to a boil, then simmer, stirring, until thickened slightly. Add the crawfish, parsley and scallions. Season the soup with salt and pepper. Serve with the Crawfish Beignets.
Heat the oil in a deep-fryer over medium-high heat to 365 degrees F.
In a large bowl, whisk the eggs until frothy. Sprinkle the crawfish tails with the seafood seasoning and add to the eggs. Stir in the green onions, garlic, salt, flour, baking powder and milk. The mixture should be like a thick pancake batter.
Using a large metal tablespoon, drop the beignet mixture into the oil and fry until crispy and golden brown, about 3 minutes. Do this in two batches. Using a slotted spoon, remove the beignets and drain on paper towels. Makes 16 beignets.
Recipe courtesy of Chef Lynn Crawford, 2009