Source: Baby Kay's Cajun Kitchen - Phoenix, Arizona

1 pound mixture of lump crab, crawfish tail
    and black tiger shrimp
1/2 bunch celery, chopped
4 large onions, chopped
2 large bell peppers, chopped
2 cups flour
1 cup oil
2 1/2 large cans chicken broth
1/4 cup (1/2 stick) butter
1 teaspoon pepper
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon Cajun seasoning
Pinch of thyme
1 cup bourbon

Heat all ingredients except seafood meat and chicken broth in large pan over low heat, creating a dark brown roux. Pour in broth and bring to a boil, stirring well so mixture doesn't stick to pan. Add seafood, return to boil. Lower heat, cover, and simmer until seafood is tender.