Description
This Cajun Chicken Sloppy Joes recipe combines spicy, savory ground chicken seasoned with bold Cajun spices and a rich, creamy cheese sauce for an irresistible twist on a classic comfort food. Served on toasted brioche buns, these sandwiches deliver hearty, flavorful, and satisfying bites perfect for a quick weeknight dinner or casual gathering.
Ingredients
Scale
Cajun Chicken Filling
- 1 tbsp olive oil
- 1 lb ground chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp Cajun seasoning (store-bought or homemade)
- 1 tbsp tomato paste
- 1/2 cup low-sodium chicken broth
- 1/2 cup tomato sauce (canned)
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar (optional)
- salt to taste
Creamy Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 8 oz sharp cheddar or American cheese, freshly shredded
- 1/4 tsp paprika
- pinch of salt
Assembly
- 4–6 brioche hamburger buns (split, toasted)
- softened butter (for toasting, as needed)
- freshly ground black pepper (to finish)
Instructions
- Make the Cajun Chicken Filling: Heat olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, crumbling it with a spatula, until it is no longer pink, about 5–7 minutes. Stir in the finely chopped onion and cook for another 3–4 minutes until translucent. Add minced garlic and Cajun seasoning; cook for 1 minute until fragrant. Mix in the tomato paste until the meat mixture becomes glossy and takes on a deep brick-red color. Pour in the chicken broth, tomato sauce, and Worcestershire sauce; stir to combine. Simmer uncovered on low heat for 8–10 minutes until thick and spoonable. Season with salt to taste. Optionally, add brown sugar to balance the heat. If the mixture becomes too thick, splash in 1–2 tablespoons of broth to loosen.
- Make the Creamy Cheese Sauce: In a small saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for 1 minute to form a pale roux. Slowly whisk in the whole milk, cooking for 4–5 minutes while whisking continuously until the sauce thickly coats the back of a spoon. Reduce the heat to low. Stir in the shredded sharp cheddar or American cheese and paprika until the cheese melts fully and the sauce becomes silky smooth. Season with a pinch of salt. Avoid boiling the sauce after adding the cheese to prevent curdling.
- Assemble the Sloppy Joes: Butter the cut sides of the brioche buns. Toast them in a hot skillet or under a broiler for 1–2 minutes until golden brown. Spoon a generous amount of the Cajun chicken mixture onto each bun bottom. Ladle the warm creamy cheese sauce over the chicken filling, allowing it to cascade over the sides. Finish with freshly ground black pepper, cap with the top buns, and serve immediately. Tip: Assemble over a parchment-lined tray to catch any extra cheese sauce drips, perfect for dipping fries.
Notes
- For a milder version, reduce the amount of Cajun seasoning slightly.
- Use low-sodium broth and tomato sauce to control salt levels.
- Substitute ground turkey for chicken if preferred.
- The creamy cheese sauce can be made ahead and gently reheated.
- Use freshly shredded cheese for better melting and flavor.
- Butter the buns just before toasting for best texture and flavor.
