{"product_id":"elk-creek-cajun-stinger-seasoning-340g","title":"ELK CREEK: Cajun Stinger Seasoning – 340g","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eHeat:\u003c\/strong\u003e Mild-medium — warming Cajun spice\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eSize:\u003c\/strong\u003e 340g (12oz)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Made in the USA (Oklahoma)\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and no MSG (brand-stated on the label) — always check the physical label\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest on:\u003c\/strong\u003e Chicken, seafood, chips, rice\u003c\/p\u003e\n\u003c\/div\u003e\u003ch2\u003eCajun flavour with a proper sting\u003c\/h2\u003e\n\u003cp\u003eElk Creek reckon Cajun Stinger is the best Cajun rub and seasoning you've ever tasted, and they built it to flat-out improve anything it touches — chicken especially. It's that warm, savoury, Louisiana-style spice blend that turns a plain cook into something with a bit of swagger. So use it already.\u003c\/p\u003e\n\u003ch2\u003eThe flavour \u0026amp; heat\u003c\/h2\u003e\n\u003cp\u003eClassic Cajun — savoury, herby and paprika-rich, with garlic and onion depth and that signature warming spice. The heat sits in the mild-to-medium band: enough of a sting to earn the name, still balanced enough to shake on with a heavy hand. Big flavour, Southern soul.\u003c\/p\u003e\n\u003ch2\u003eHow to cook with it\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRub over chicken wings, thighs and whole birds before grilling or frying.\u003c\/li\u003e\n\u003cli\u003eBrilliant on prawns, fish and blackened seafood.\u003c\/li\u003e\n\u003cli\u003eToss through chips, wedges, popcorn and roast potatoes.\u003c\/li\u003e\n\u003cli\u003eStir into rice, gumbo, jambalaya and pan sauces.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIn the shaker\u003c\/h2\u003e\n\u003cp\u003eA savoury, paprika-red Cajun blend flecked with herbs. It coats evenly and brings warm, spiced Louisiana character to everything it lands on.\u003c\/p\u003e\n\u003ch2\u003eIngredients \u0026amp; Dietary\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients (from the brand's label):\u003c\/strong\u003e Salt, sugar, garlic powder, ground paprika, seasoning, lemon pepper, cayenne pepper, ground thyme, ground celery seeds, ground cloves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDietary:\u003c\/strong\u003e Gluten free and no MSG (brand-stated on the label). Always check the physical label.\u003c\/p\u003e\n\u003ch2\u003eFAQ\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is it?\u003c\/strong\u003e Mild-medium — a warming Cajun spice with a genuine sting, not a blistering burn.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat is it best on?\u003c\/strong\u003e Chicken and seafood especially, plus chips, rice and anything that wants a Louisiana lift.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan I use it for blackening?\u003c\/strong\u003e Yes — it's ideal for blackened chicken and seafood in a hot pan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhere is it made?\u003c\/strong\u003e Made in the USA, in Oklahoma.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/591_jaw-drop-cajun-prawns.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\u003cp style=\"margin:0;\"\u003eA little bit of Louisiana, smuggled up from the bayou with a sting in its tail. I blacken prawns with it, then chuck it on the chips while the neighbours aren't looking. Fry wings with it and keep \u003ca href=\"\/en-nz\/products\/atomic-chicken-blue-cheese-sauce-250ml\"\u003eAtomic Chicken Blue Cheese Sauce\u003c\/a\u003e on hand for dunking — the full Southern heist. Rest of the contraband's in the \u003ca href=\"\/en-nz\/collections\/elk-creek\"\u003eElk Creek stash\u003c\/a\u003e. For extra tang on the wings, splash on a little \u003ca href=\"\/en-nz\/products\/bbq-mafia-the-capo-vinegar-hot-sauce-375ml\"\u003eBBQ Mafia The Capo Vinegar Hot Sauce\u003c\/a\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Blackened Flathead Fillets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eA little sting, a lot of crust.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 flathead fillets; 2 tbsp Cajun Stinger; 2 tbsp melted butter; 1 lemon.\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003eBrush the fillets with butter and coat both sides in Cajun Stinger.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron pan or plate until smoking and cook the fish for 2–3 minutes a side until it flakes.\u003c\/li\u003e\n\u003cli\u003eServe with lemon wedges.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Butter plus a very hot pan is what gives you that dark blackened crust.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"How hot is it?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Mild-medium — a warming Cajun spice with a genuine sting, not a blistering burn.\"}}, {\"@type\": \"Question\", \"name\": \"What is it best on?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Chicken and seafood especially, plus chips, rice and anything that wants a Louisiana lift.\"}}, {\"@type\": \"Question\", \"name\": \"Can I use it for blackening?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes — it's ideal for blackened chicken and seafood in a hot pan.\"}}, {\"@type\": \"Question\", \"name\": \"Where is it made?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Made in the USA, in Oklahoma.\"}}]}\u003c\/script\u003e","brand":"ELK CREEK","offers":[{"title":"Default Title","offer_id":44538285883434,"sku":"ELK-CAJUN-STINGER-340","price":36.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/elk-creek-cajun-stinger-seasoning-340g-front.png?v=1787619259","url":"https:\/\/www.therubhub.com.au\/en-nz\/products\/elk-creek-cajun-stinger-seasoning-340g","provider":"THE RUB HUB","version":"1.0","type":"link"}