Description
These Cajun Chicken Sloppy Joes with Creamy Cheese Sauce are a spicy, flavorful twist on a classic comfort food. Ground chicken is simmered with Cajun spices and a rich tomato base, then topped with a luscious, homemade cheese sauce and served on toasted brioche buns. This recipe offers a perfect balance of smoky, savory, and creamy flavors in just 35 minutes, making it an ideal weeknight meal for 4 servings.
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
- Salt, a pinch
Assembly
- 4–6 brioche hamburger buns, split and toasted
- Softened butter, for toasting buns
- Freshly ground black pepper, for finishing
Instructions
- Make the Cajun Chicken Filling: Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until no longer pink, about 5–7 minutes. Stir in the finely chopped onion and cook for 3–4 minutes until translucent. Add minced garlic and Cajun seasoning; cook for 1 minute until fragrant. Mix in tomato paste until the chicken mixture becomes glossy and a rich brick-red 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 desired for a subtle sweetness. If the filling becomes too thick, add 1–2 tablespoons of chicken broth to loosen it.
- Make the Creamy Cheese Sauce: In a small saucepan over medium heat, melt the unsalted butter. Whisk in the flour to create a pale roux and cook for about 1 minute. Gradually whisk in whole milk and continue whisking for 4–5 minutes until the sauce thickens enough to coat the back of a spoon. Lower the heat to low and stir in the shredded cheese and paprika until the cheese is fully melted and the sauce is silky smooth. Season with a pinch of salt. Be careful not to boil the cheese sauce after adding cheese to prevent curdling.
- Assemble the Sloppy Joes: 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. Place a generous spoonful of the Cajun chicken filling onto each bottom bun. Ladle warm creamy cheese sauce over the chicken so it drips down the sides. Finish with a grind of freshly ground black pepper. Cap with the top bun and serve immediately. For easier cleanup, assemble over a parchment-lined tray to catch any sauce drips, perfect if serving with fries.
Notes
- For extra spice, increase the Cajun seasoning or add a pinch of cayenne pepper.
- The brown sugar is optional but recommended to balance the heat and acidity of the tomato sauce.
- Use freshly shredded cheese for the best melting texture in the cheese sauce.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free buns.
- Brioche buns can be swapped for any preferred bun or sandwich roll.
- Leftover filling can be refrigerated for 2-3 days or frozen for up to 1 month.
