Description
These Cajun Chicken Sloppy Joes feature a flavorful spiced ground chicken filling simmered in a tangy tomato sauce, topped with a luscious creamy cheese sauce, and served on toasted brioche buns. A perfect fusion of spicy, savory, and creamy elements that make for a cozy, satisfying meal in just 35 minutes.
Ingredients
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 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 spatula, 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, cooking for about 1 minute until fragrant. Mix in tomato paste until the meat is glossy and brick-red. Pour in the chicken broth, canned tomato sauce, and Worcestershire sauce, stirring to combine. Reduce heat to low and simmer uncovered for 8–10 minutes, stirring occasionally, until the mixture is thick and spoonable. Season with salt to taste and add brown sugar if a touch of sweetness is desired. If the mixture gets too thick, add 1–2 tablespoons of broth to loosen.
- 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. Slowly whisk in the whole milk and continue to cook, whisking frequently, for 4–5 minutes until the sauce thickens and coats the back of a spoon. Lower heat to low, then stir in the shredded cheese and paprika until the cheese melts and the sauce is smooth and silky. Season with a pinch of salt and avoid boiling once cheese is added to maintain creaminess.
- Assemble the Sloppy Joes: Butter the cut sides of 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 filling onto the bottom halves of the buns. Ladle the warm creamy cheese sauce over the chicken so it cascades down the sides. Finish by grinding fresh black pepper over the sauce, then cap with the top buns. Serve immediately. Tip: Assemble over a parchment-lined tray to catch drips of cheese sauce, which makes for an excellent dip with fries.
Notes
- Use low-sodium chicken broth and tomato sauce to control salt levels.
- The brown sugar is optional but helps balance the heat from the Cajun seasoning.
- If you prefer spicier, add extra Cajun seasoning or a dash of hot sauce.
- Toasting the brioche buns with butter adds a delicious richness and crunch.
- Do not boil the cheese sauce after adding cheese to prevent it from curdling.
- Build the sandwiches over a tray lined with parchment paper for easy cleanup of drips.
