Crawfish Chowder with Crawfish Beignets

Name: Crawfish Chowder with Crawfish Beignets
Ingredients: 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