Cajun Chicken Sloppy Joes

This Cajun Chicken Sloppy Joes recipe is a lively twist on a classic, ditching the usual beefy heaviness for juicy ground chicken with smoky paprika, garlic, and a bit of heat. The creamy cheese sauce adds a luxuriously smooth finish, melting over a buttery toasted brioche bun to make every bite melt in your mouth. It’s a perfect balance of bold flavors and comforting textures, ready in just about half an hour.

I first made this recipe on a chilly evening when I wanted something familiar but not overly heavy. It quickly became a family favorite, especially because the cheese sauce turns these sandwiches into a deliciously indulgent treat that still feels fresh.

Ingredients

• Olive oil: helps brown the chicken evenly, choose extra virgin for richer flavor
• Ground chicken: use fresh and preferably lean for best texture and health profile
• Onion finely chopped: adds sweetness and depth once caramelized
• Garlic minced: delivers aromatic punch, fresh is best for maximum flavor
• Cajun seasoning: the heart of the dish, if store-bought, pick one with balanced heat and spices or make homemade for control
• Tomato paste: deepens umami and thickens the filling for that sloppy joe consistency
• Low-sodium chicken broth: keeps the filling moist without overpowering saltiness
• Tomato sauce canned: choose no-salt-added to manage seasoning
• Worcestershire sauce: layers savory notes and complexity
• Brown sugar optional: balances out heat with subtle sweetness
• Salt to taste: enhances all the flavors naturally
• Unsalted butter for the cheese sauce: allows you to control salt levels and creates creamy texture
• All-purpose flour: thickens the cheese sauce nicely, look for fresh, clump-free flour
• Whole milk: use full fat for richness, but can swap with 2% for lighter option
• Sharp cheddar or American cheese freshly shredded: freshly shredded melts smoother than pre-shredded
• Paprika for the cheese sauce: adds subtle warmth and color
• Pinch of salt for seasoning sauce:
• Brioche hamburger buns: soft yet sturdy to hold all the juicy goodness without falling apart
• Softened butter for toasting: adds flavor and helps get a golden crust
• Freshly ground black pepper to finish:

Step-by-Step Instructions

Make the Cajun Chicken Sloppy Joe Filling:

Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the ground chicken and break it up with a spoon or spatula as it cooks. Stir frequently for about five to seven minutes until the chicken is no longer pink and starts to brown in spots—this browning builds flavor and texture. Add the finely chopped onion and cook another three to four minutes until soft and translucent, stirring occasionally to avoid burning. Stir in the minced garlic and Cajun seasoning, cooking for about one minute until fragrant. Add the tomato paste, stirring thoroughly to coat the meat and bring a rich brick-red color. Pour in the chicken broth, tomato sauce, and Worcestershire sauce, mixing until everything is combined evenly. Reduce heat to low and let the mixture simmer uncovered for eight to ten minutes, stirring occasionally. The goal is a thick, glossy texture that clings to your spoon—taste and add salt as needed. If you prefer a hint of sweetness to balance heat, stir in a teaspoon of brown sugar. Keep the filling warm on the lowest heat setting until assembly.

Make the Creamy Cheese Sauce:

In a small saucepan over medium heat, melt the unsalted butter completely. Quickly whisk in the all-purpose flour and cook for about one minute, stirring constantly to form a pale roux. This step removes raw flour taste and sets the base for a smooth sauce. Slowly add the milk in a steady stream while whisking vigorously to avoid lumps. Continue cooking and whisking for four to five minutes until the sauce thickens enough to coat the back of a spoon. Lower the heat to low before adding the shredded sharp cheddar cheese and paprika. Stir just until the cheese fully melts into a silky sauce—do not let it boil or the sauce may separate or get grainy. Season with a pinch of salt to enhance flavor. If needed, keep warm on very low heat while getting the sandwiches ready.

Assemble the Sandwiches:

Spread softened butter on the cut sides of the brioche buns. Toast them in a hot skillet or under a broiler for one to two minutes until golden and crisp but not burnt—this creates a sturdy, flavorful bun that resists sogginess. Spoon a generous amount of the hot Cajun chicken filling onto the bottom half of each bun. Ladle the creamy cheese sauce over the top, letting it cascade down the sides deliciously. Grind fresh black pepper over the cheese for a finishing touch. Cap with the top bun and serve immediately. For less mess, try making these over a parchment-lined tray or plate to catch any extra sauce—perfect for dipping fries afterward.

Bookmark

This recipe’s smoky paprika and garlic combination is my favorite bite—it’s comfort food with a fiery soul. I remember making these for a football game night and watching everyone go back for thirds, the creamy cheese pulling everything together like a warm hug around spicy, tangy chicken.

Storage tips

Store the chicken filling and cheese sauce in separate airtight containers in the fridge for three to four days. Keeping them apart preserves texture and flavor better. Keep brioche buns sealed at room temperature to maintain softness. Reheat filling gently in a skillet with a splash of broth to loosen it back up. Warm cheese sauce slowly over low heat, whisking in a tablespoon or two of milk if it thickens too much. The filling freezes beautifully for up to two months; thaw overnight for best results. Cheese sauce is best made fresh.

Ingredient substitutions

Swap ground turkey for chicken if preferred; just brown thoroughly and boost seasoning to compensate for turkey’s milder flavor. For a lighter sauce, replace half the milk with 2-percent milk and choose reduced-fat sharp cheddar. Make the cheese sauce gluten-free by using a cornstarch slurry instead of flour—mix one tablespoon cornstarch with one tablespoon cold milk and whisk it in to thicken. Use whole wheat or gluten-free buns to suit dietary needs. For dairy-free options, plant butter and dairy-free cheddar work well with oat milk thickened with cornstarch.

Serving suggestions

Pair these messy sandwiches with Cajun spiced sweet potato fries or a zesty crunchy slaw with lime for brightness. Grilled corn dusted with smoked paprika echoes the flavors of the filling beautifully. Quick pickles or pickled onions cut through the richness and refresh the palate. Keep hot sauce handy on the side so spice lovers can add extra heat without overpowering the balanced smoky taste. These sandwiches also double as a fantastic game-day dish where guests can build their own with warm filling and sauce in small skillets.

Cultural/historical context

Sloppy joes traditionally are made with ground beef in a sweetened tomato sauce and have roots tracing back to early 20th-century America. This version reinvents the classic for a Southern-inspired twist with signature Cajun spices that bring Louisiana flavors front and center. The creamy cheese sauce adds an indulgent layer not commonly found in traditional sloppy joes, marrying the bold Cajun profile with a comfort-food creaminess reminiscent of Southern cheese grits or sauces.

Pro Tips

• Toast buns just before assembling to keep them crisp and buttery
• Shred cheese yourself for a silky smooth sauce, pre-shredded cheese often has anti-caking additives that can ruin texture
• Simmer filling uncovered to achieve thick, clingy texture, add extra broth only if needed to loosen, not to dilute flavors

Common Recipe Questions

→ Can I use turkey instead of chicken?

Yes, ground turkey (93% lean) works well. Be sure to brown it thoroughly and season generously to bring out its natural flavor.

→ How do I make homemade Cajun seasoning?

Mix paprika, garlic powder, onion powder, dried oregano, thyme, cayenne, black pepper, and salt to taste. Adjust cayenne to control heat.

→ Why did my cheese sauce turn grainy?

Overheating or using pre-shredded cheese with anti-caking agents can cause graininess. Use freshly shredded cheese and keep heat low after adding.

→ Can this be made dairy-free?

Yes, substitute plant-based butter and milk, thicken the sauce with a cornstarch slurry, and use a dairy-free cheddar alternative for smoothness.

→ How can I increase the spiciness without altering flavor?

Boost cayenne in your seasoning mix or finish with a dash of hot sauce to raise heat while preserving the smoky and garlicky notes.