Cajun Chicken Sloppy Joes (Print-Friendly Version)
Zesty Cajun-spiced ground chicken topped with silky cheese sauce on toasted brioche buns – a flavorful twist on a classic sandwich.
# Ingredients List:
→ Cajun Chicken Filling
01 -
1 tablespoon olive oil
02 -
450 grams ground chicken
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
05 -
2 tablespoons Cajun seasoning
06 -
1 tablespoon tomato paste
07 -
120 millilitres low-sodium chicken broth
08 -
120 millilitres canned tomato sauce
09 -
1 tablespoon Worcestershire sauce
10 -
1 teaspoon brown sugar (optional)
11 -
Salt to taste
→ Creamy Cheese Sauce
12 -
2 tablespoons unsalted butter
13 -
2 tablespoons all-purpose flour
14 -
240 millilitres whole milk
15 -
225 grams sharp cheddar cheese or American cheese, freshly shredded
16 -
1/4 teaspoon paprika
17 -
Pinch of salt
→ Assembly
18 -
4–6 brioche hamburger buns, split and toasted
19 -
Softened butter, as needed for toasting
20 -
Freshly ground black pepper, to finish
# How to Make It:
01 -
Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking up the meat, until no longer pink, about 5–7 minutes. Stir in chopped onion and cook for 3–4 minutes until translucent. Add minced garlic and Cajun seasoning; cook for 1 minute until aromatic. Mix in tomato paste until the meat is glossy and brick-red. Pour in chicken broth, tomato sauce, and Worcestershire sauce; stir to combine. Simmer uncovered on low for 8–10 minutes until the mixture thickens and is easily spoonable. Season with salt to taste and add brown sugar if a touch of sweetness is desired. If the filling becomes too thick, add 1–2 tablespoons broth to loosen.
02 -
Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute to create a pale roux. Gradually whisk in milk and cook, stirring constantly, for 4–5 minutes until the mixture thickens enough to coat the back of a spoon. Reduce heat to low. Add shredded cheese and paprika, stirring until melted and silky. Season with a pinch of salt. Avoid boiling after the cheese is added.
03 -
Spread softened butter onto the cut sides of the brioche buns. Toast in a hot pan or under the broiler for 1–2 minutes until golden brown.
04 -
Place a generous portion of Cajun chicken filling onto the base of each toasted bun. Drizzle with the warm cheese sauce, allowing it to cascade down the sides. Finish with freshly ground black pepper, cap with the top bun, and serve immediately.
# Extra Tips:
01 -
For a milder flavour, reduce Cajun seasoning to 1 tablespoon and increase gradually to taste.
02 -
Shredding cheese from a block ensures the sauce turns out smooth; pre-shredded cheese may result in a grainy texture due to added anti-caking agents.
03 -
Assemble buns over a parchment-lined tray to catch extra drips of cheese sauce—perfect for dipping fries.