Crawfish Etouffée

Name: Crawfish Etouffée
Ingredients: 4 slices bacon, finely chopped; 8 tbsp. unsalted butter; 6 scallions, finely chopped; 3 cloves garlic, finely chopped; 2 stalks celery, finely chopped; 1 yellow onion, finely chopped; 1 large tomato, finely chopped; 1 green bell pepper, minced; 1 1⁄2 tsp. finely chopped thyme; 1 tsp. paprika; 1⁄2 tsp. cayenne pepper; 2 bay leaves; Kosher salt and freshly ground black pepper, to taste; 1⁄4 cup flour; 2 1⁄2 cups fish or chicken stock; 2 lb. parcooked peeled crawfish tails; 1⁄3 cup heavy cream; 3 tbsp. Original Louisiana hot sauce, plus more for serving; 2 tsp. Worcestershire sauce; 1⁄3 cup finely chopped parsley, plus more for garnish; Cooked white rice