Description
These Cajun Chicken Sloppy Joes combine spicy, flavorful ground chicken simmered with Cajun seasoning and a rich, creamy cheese sauce, served on toasted brioche buns for a comforting and indulgent meal perfect for weeknight dinners or casual gatherings.
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
For Serving
- 4–6 brioche hamburger buns, split and toasted
- Softened butter, for toasting
- Freshly ground black pepper, to finish
Instructions
- Make the Cajun Chicken Filling: Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook while crumbling it with a spoon until no longer pink, about 5 to 7 minutes. Stir in the finely chopped onion and cook for 3 to 4 minutes until translucent. Add minced garlic and Cajun seasoning, cooking for an additional 1 minute until fragrant. Mix in the tomato paste, stirring until the meat mixture turns glossy and a deep brick-red color. Pour in the chicken broth, tomato sauce, and Worcestershire sauce, then stir well. Reduce heat to low and simmer uncovered for 8 to 10 minutes until the mixture thickens and becomes spoonable. Season with salt to taste. Optionally, add brown sugar for a touch of sweetness and balance. If the filling becomes too thick, add 1 to 2 tablespoons of broth to loosen it.
- Make the Creamy Cheese Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to form a pale roux. Gradually whisk in the whole milk, continuing to whisk for 4 to 5 minutes until the sauce thickens and lightly coats the back of a spoon. Reduce heat to low. Stir in the shredded cheese and paprika until the cheese melts completely and the sauce is smooth and silky. Season with a pinch of salt. Avoid boiling the sauce after adding the cheese to maintain its creamy texture.
- Assemble the Sloppy Joes: Butter the cut sides of the brioche buns and toast them in a hot pan or under a broiler for 1 to 2 minutes until golden brown. Spoon a generous amount of the Cajun chicken filling onto the bottom half of each bun. Ladle the warm creamy cheese sauce over the chicken so it cascades down the sides. Finish with freshly ground black pepper and cap with the top bun. Serve immediately. For easy cleanup and to catch any extra sauce drips, assemble the sandwiches over a parchment-lined tray.
Notes
- If the Cajun chicken filling thickens too much during simmering, add a splash of chicken broth to loosen it up to your desired consistency.
- Using sharp cheddar cheese will give a more pronounced flavor, but American cheese will yield a creamier texture—choose based on preference.
- Toast the brioche buns just before assembling for the best texture and flavor.
- The optional brown sugar balances the spicy Cajun seasoning and can be omitted if you prefer a purely spicy kick.
- Try serving these Sloppy Joes with crispy fries or a fresh green salad for a complete meal.
