That’s exactly what we did. I bought frozen shrimp and then froze the bag since it was our last meal. It worked out wonderfully!!

Yes, you can absolutely freeze everything beforehand at home, then transfer to campsite in a cooler, and then cook. We haven’t tried that before, but we can’t see a reason why it wouldn’t work. Let us know how it turns out!

We used pre-cooked andouille sausage from Trader Joe’s, although we’ve seen it available in other grocery stores as well. If you want to use uncooked sausage, then we would suggest you cook it ahead of time. The time to cook the sausage is much longer than the time to cook the shrimp. So it’s essential to start with pre-cooked sausage.

Yes, you can absolutely make this in a home oven. If you are doing it at home, you can probably forgo the aluminum foil packet and just use an enamel dutch oven with a lid. Set the oven to 350 F, add all the ingredients into the Dutch oven, cover with a lid, and bake for 20-30 minutes. I’m not sure on the exact time, but once the veggies are steamed and the shrimp is fully cooked, it’s ready.

We purchase pre-cooked andouille sausage from Trader Joe’s, but we’ve seen it available at other groceries stores too. You could also substitute with kielbasa which is less spicy than andouille and typically comes pre-cooked. If you were using un-cooked sausage, then yes, you would want to pre-cook it ahead of time. The placing the foil pack on the campfire is really just to steam the shrimp and soften the veggies.

If you preparing it at home, we would suggest keeping the shrimp separate and then adding them right as you’re ready to start building your foil packs. Be sure to get uncooked, pre-peeled, de-veined shrimp.