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Cajun Chicken Sloppy Joes with Creamy Cheese Sauce are my go—to for a bold weeknight sandwich that satisfies every spicy cheesy craving. The smoky Cajun spices and tender ground chicken paired with a silky cheddar sauce make these feel special but they come together surprisingly fast. If you grew up loving saucy sandwiches, this twist brings incredible flavor with that classic messy joy.
The first time I pulled these together for a group, every plate came back clean and there were requests for seconds. The creamy cheese running down the sides always gets everyone reaching for napkins.
Ingredients
- ground chicken: brings a lighter flavor than beef and soaks up the Cajun spices beautifully
- onion and garlic: create the savory backbone add extra sharp pre—chopped onion for sweetness if you like
- Cajun seasoning: is the flavor star use a good—quality blend or make your own for heat you control
- tomato paste: brings deep richness and color choose one with no added sugar for best results
- low sodium chicken broth: lets you control salt while adding moisture
- tomato sauce: makes everything juicy go for plain canned tomato sauces with no extra herbs
- Worcestershire sauce: adds a touch of tang and umami always check the label for authentic ingredients
- brown sugar (optional): balances the spice with just a hint of sweetness
- unsalted butter: for the roux base so you can taste as you go
- all—purpose flour: thickens the cheese sauce look for a fine grind so it melts easily
- whole milk: creates a creamy mouthfeel do not swap with water
- sharp cheddar or American cheese: should be freshly shredded this guarantees the smoothest melt
- paprika: introduces warmth and color smoked paprika is nice if you want a hint of woodsy flavor
- brioche buns: have a soft sweet crumb that soaks up fillings if you need a swap try potato buns
- softened butter: for toasting makes every bun edge crisp and golden
- freshly ground black pepper: gives the final sandwich a fragrant kick
Instructions
- Make the Cajun Chicken Filling:
- Heat olive oil in a large skillet over medium high just until shimmering. Add ground chicken and break it up with a wooden spoon. Let it cook undisturbed for a minute so it browns then stir and continue crumbling until all traces of pink are gone and you have juicy golden bites about 6 minutes. Stir in finely chopped onion cooking just until translucent so the juices concentrate and sweeten about 3 minutes. Add minced garlic and Cajun seasoning letting them cook just until you can smell the spices blooming about 1 minute. Mix in tomato paste making sure every piece of chicken is slicked and richly colored. Pour in chicken broth tomato sauce and Worcestershire then mix everything together scraping up the flavor from the pan bottom. Let the filling simmer uncovered on low for 8 to 10 minutes so it thickens to the perfect spoonable texture. If it reduces too much add a splash of broth so it stays lush. Taste and season with a little salt and if you like a sweeter subtle heat stir in brown sugar.
- Make the Creamy Cheese Sauce:
- In a small saucepan set over medium melt the butter until just foamy. Sprinkle in flour whisking briskly to create a smooth paste. Let this roux cook for one minute to remove any raw flour taste but do not let it brown. Start whisking in the milk slowly to avoid lumps. Keep whisking over medium until the mixture thickens enough to lightly coat the back of your spoon about 4 minutes. Lower the heat to its minimum and add handfuls of freshly shredded cheese stirring continuously until smooth and glossy. Sprinkle in paprika for flavor and a pinch of salt just to balance. Do not let the cheese sauce boil after the cheese is added or it may break.
- Assemble the Sloppy Joes:
- Spread softened butter on the cut sides of your buns. Toast them butter side down in a hot skillet or under the broiler until every edge is golden and crisp—resist the urge to rush this step for the best texture. Spoon a hearty scoop of Cajun chicken filling onto each bottom bun making sure to get plenty of juicy bits. Ladle warm cheese sauce generously over the chicken letting it drizzle down the sides. Finish with freshly ground black pepper on the cheese sauce and cap with the top bun. Serve straight away while everything is hot and melty.
I love using extra sharp cheddar for the sauce it melts beautifully and stands up to the spice. These sandwiches always remind me of late night kitchen hangs with family laughing and scraping up extra sauce with fries.
Storage Tips
Once cooled the chicken filling can be sealed in a fridge container for up to three days. Cheese sauce is best made fresh but leftovers keep for two days in a jar or covered bowl. Gently rewarm both with a splash of broth or milk stirring until smooth. Keep buns separate until right before serving to keep them from going soggy.
Ingredient Substitutions
Try ground turkey for a leaner sandwich or go with plant based mince for a vegetarian version. You can swap cheddar with Monterey Jack or American cheese for an even creamier sauce. If you need gluten free use cornstarch in place of flour and gluten free buns.
Serving Suggestions
Serve these with oven fries sweet potato chips or extra pickles for crunch. A tangy slaw made with cabbage and lemon cuts through the richness. I sometimes top mine with sliced jalapeños for an extra kick.
Cultural Roots
Sloppy Joes have American origins as comfort food but this Cajun twist brings Creole flavor and Southern soul. The Cajun seasoning nods to the French Louisiana tradition of layering spices and heat.
Seasonal Adaptations
swap ground turkey in for a lighter summer version add diced bell peppers for extra vegetables in spring top with grilled corn or tomato slices when in season
Success Stories
My neighbor made these for a tailgate party last fall and the sandwiches disappeared before halftime. Another friend batch cooked the filling for weeknight lunches and said the flavors got better day by day.
Freezer Meal Conversion
Cool the chicken filling then pack it into labeled freezer bags. Freeze flat and thaw in the fridge or microwave. Cheese sauce needs to be made fresh for optimal texture but both components can be made ahead to save time.
These Cajun Chicken Sloppy Joes always hit the spot with their big flavors and creamy finish. Enjoy them fresh and do not forget lots of napkins!
Recipe FAQs
- → How can I adjust the spice level in these Cajun Chicken Sloppy Joes?
To reduce heat, start with just 1 tablespoon of Cajun seasoning instead of the full 2 tablespoons, and add more gradually to taste. You can also omit the paprika in the cheese sauce. For extra heat, add a minced jalapeño with the onions or incorporate a dash of hot sauce into the meat mixture.
- → Can I make the Cajun chicken filling ahead of time?
Yes! The meat filling can be prepared up to 2 days ahead and refrigerated in an airtight container. When ready to serve, reheat in a skillet over medium-low heat, adding a splash of chicken broth if needed to restore the consistency. Make the cheese sauce fresh just before serving for best results.
- → What sides pair well with these sandwiches?
These hearty sandwiches pair wonderfully with crispy potato wedges, sweet potato fries, coleslaw, or a simple green salad. For a New Orleans-inspired meal, serve alongside corn maque choux or dirty rice. The extra cheese sauce makes an excellent dipping sauce for any side!
- → Why is my cheese sauce grainy instead of smooth?
Grainy cheese sauce typically happens when the sauce gets too hot after adding the cheese or when using pre-shredded cheese (which contains anti-caking agents). For a silky sauce, remove the pan from heat before adding freshly grated cheese, add the cheese gradually while stirring, and never let the sauce boil once cheese is added.
- → Can I substitute the ground chicken with another protein?
Absolutely! Ground turkey works as a direct substitute, while ground beef will create a richer flavor profile. For a vegetarian version, try crumbled firm tofu or a plant-based ground meat substitute. Just adjust cooking times accordingly as beef and meat alternatives may cook faster than ground chicken.
- → How do I prevent the brioche buns from getting soggy?
Toasting the brioche buns with butter creates a slight barrier against moisture. For extra protection, lightly spread a thin layer of mayonnaise or butter on the inside of the bun before adding the filling. If serving a crowd, keep the meat filling and cheese sauce separate from the buns until just before serving.