Heat the oil in a 12-inch non-stick skillet over medium-high heat. Stir in the onions and cook for 1 to 2 minutes, stirring frequently, or until the onions are transparent. Add the garlic and cook for 30 seconds, stirring frequently. Add the tomatoes and parsley and cook for about 2 to 3 minutes, stirring frequently, or until the tomatoes are slightly cooked. Add the shrimp, crab, Jalapenos, green olives, chicken bouillon, and salt. Cook for about 2 to 4 minutes, or until the shrimp turns pink and becomes firm. Transfer to platter. Top with sour cream.