Cajun Chicken Sloppy Joes (Printer-Friendly Version)
Savory Cajun-spiced chicken topped with smooth cheddar sauce on buttery toasted buns. Ready in 30 minutes.
# Required Ingredients:
→ Cajun Chicken Filling
01 -
15 ml olive oil
02 -
450 g ground chicken
03 -
1 small onion, finely chopped
04 -
2 cloves garlic, minced
05 -
30 ml Cajun seasoning (store-bought or homemade)
06 -
15 ml tomato paste
07 -
120 ml low-sodium chicken broth
08 -
120 g canned tomato sauce
09 -
15 ml Worcestershire sauce
10 -
5 g brown sugar (optional)
11 -
Salt to taste
→ Creamy Cheese Sauce
12 -
30 g unsalted butter
13 -
16 g all-purpose flour
14 -
240 ml whole milk
15 -
226 g sharp cheddar cheese, freshly shredded
16 -
0.5 g paprika
17 -
Pinch of salt
→ Assembly
18 -
4–6 brioche hamburger buns
19 -
Softened butter for toasting as needed
20 -
Freshly ground black pepper to finish
# Step-by-Step Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it apart, until no longer pink, about 5–7 minutes. Stir in chopped onion and cook until soft, 3–4 minutes. Add minced garlic and Cajun seasoning, cooking until fragrant, about 1 minute. Mix in tomato paste until coating the meat and glossy. Pour in chicken broth, tomato sauce, and Worcestershire sauce; stir to combine. Simmer uncovered on low heat for 8–10 minutes until mixture thickens to a spoon-coating consistency. Season with salt and brown sugar if desired. Keep warm on low heat.
02 -
In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to form a pale roux without browning. Gradually whisk in milk, stirring continuously until sauce thickens and coats the back of a spoon, about 4–5 minutes. Reduce heat to low and stir in shredded cheddar and paprika until cheese is melted and sauce is smooth. Season with a pinch of salt. Avoid boiling once cheese is added.
03 -
Butter the cut sides of brioche buns. Toast in a hot pan or under a broiler until golden, 1–2 minutes. Spoon a generous portion of Cajun chicken filling onto each bottom bun. Ladle warm cheese sauce over the filling, allowing it to cascade down the sides. Grind black pepper over the sauce and cap with the top bun. Serve immediately.
# Handy Cooking Tips:
01 -
If the filling thickens too much, add 15–30 ml broth to loosen without diluting flavor. Shred cheese from a block for the smoothest sauce texture. Store filling and cheese sauce separately in airtight containers for 3–4 days.