Description
This recipe for Cajun Chicken Sloppy Joes pairs spicy, flavorful ground chicken with a creamy cheese sauce, creating a delicious twist on the classic sloppy joe sandwich. The combination of Cajun seasoning, tomato sauce, and a rich cheese topping served on toasted brioche buns offers a perfect balance of heat, tanginess, and creaminess for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 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
To Serve
- 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, crumbling it with a spoon, until no longer pink, about 5–7 minutes. Stir in finely chopped onion and cook for 3–4 minutes until translucent. Add minced garlic and Cajun seasoning and cook for 1 minute until fragrant. Mix in tomato paste until the meat is glossy and deep brick-red in color. Pour in chicken broth, tomato sauce, and Worcestershire sauce; stir well. Reduce heat to low and simmer uncovered for 8–10 minutes until the mixture thickens to a spoonable consistency. Season with salt to taste and add brown sugar if you prefer a touch of sweetness to balance the heat. If the mixture becomes too thick, add 1–2 tablespoons of broth to loosen it.
- 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 and continue cooking for 4–5 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon. Reduce heat to low, then stir in shredded cheese and paprika until the cheese is melted and the sauce is silky smooth. Season with a pinch of salt, but do not let the sauce boil after adding the cheese.
- Assemble the Sandwiches: Butter the cut sides of the brioche buns and toast them in a hot pan or under the broiler for 1–2 minutes until golden brown. Spoon a generous portion of the Cajun chicken mixture onto each bottom bun. Ladle the warm, creamy cheese sauce over the chicken so it cascades down the sides. Finish by grinding freshly ground black pepper over the cheese sauce, then cap with the top bun. Serve immediately. Tip: To avoid mess, build the sandwiches over a parchment-lined tray to catch any dripping cheese sauce, which makes an excellent dip for fries.
Notes
- If the filling thickens too much during simmering, loosen it with extra chicken broth.
- Use freshly shredded cheese for the smoothest cheese sauce — pre-shredded cheese contains anti-caking agents that may result in a grainy texture.
- Adjust Cajun seasoning amount to your preferred spice level.
- For a lower-fat option, substitute whole milk with 2% milk and use reduced-fat cheese.
- Brioche buns toasted with butter add richness, but you can use any soft hamburger bun as preferred.
