Creole Fish En Papillote

Ingredients

• 2 (8-ounce) trout fillets (other fish may be used, such as redfish, tilapia, drum, etc.)
• ½ pound (26–30 count) shrimp, peeled and deveined
• ½ cup Louisiana crawfish tails
• 2 tbsps olive oil
• ½ cup diced onions
• ¼ cup diced celery
• ¼ cup diced green bell pepper
• ¼ cup diced orange bell pepper
• 1 tbsp minced garlic
• 1 (14.5-ounce) can diced tomatoes, drained
• 1 cup tomato sauce
• 1 tsp sugar
• 1 tsp chopped basil
• 1 tsp chopped thyme
• 1 tsp chopped oregano
• salt and black pepper to taste