|Onion/2 small onions||1 Large, chopped|
|Bijol||5 Ounce (1 Small Package)|
|Garlic||4 Clove (20 gm), minced|
|Bay leaf||1 Large|
|Sweet green pepper||To Taste, chopped|
|White pepper||To Taste|
|Red pepper||To Taste|
|Olive oil||1⁄2 Cup (8 tbs)|
|Tomato paste||1 Can (10 oz)|
|Tomato sauce||1 Can (10 oz)|
|Stone crabs/Blue crabs / crawfish / shrimp||4 (Enough To Provide Helpings For 4)|
Fry the onion and garlic and green pepper slowly in the olive oil until they are a little past the golden brown stage.
Add the tomato sauce and paste and all the seasonings.
Simmer until the sauce is thick and well blended.
Add the crawfish, crabs, or shrimp, raw. (Do not boil the shellfish before putting them in the sauce. Take them out of the shells raw and cut the meat into small pieces.)
Simmer the fish in the sauce for 20 minutes or 1/2 hour, till they are thoroughly cooked and the water from them has bubbled away, leaving the sauce velvety thick.