Cajun Chicken Sloppy Joes with Creamy Cheese Sauce Recipe

Introduction

Cajun Chicken Sloppy Joes with Creamy Cheese Sauce offer a flavorful twist on the classic sloppy joe. This recipe combines spicy Cajun-seasoned ground chicken with a rich, cheesy sauce served on toasted brioche buns. It’s perfect for a comforting weeknight meal that’s both quick and satisfying.

Ingredients

• 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)
• 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 (pinch)
• 4–6 brioche hamburger buns, split and toasted
• Softened butter (for toasting, as needed)
• Freshly ground black pepper (to finish)

Instructions

1. Step 1: 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 the chopped onion and cook for 3–4 minutes until translucent.
2. Step 2: Add minced garlic and Cajun seasoning; cook for 1 minute until fragrant. Mix in tomato paste and stir until the meat has a glossy, brick-red color.
3. Step 3: Pour in chicken broth, tomato sauce, and Worcestershire sauce. Stir to combine, then simmer on low, uncovered, for 8–10 minutes until thickened to a spoonable consistency. Season with salt to taste and add brown sugar if you prefer a bit of sweet heat. If mixture becomes too thick, loosen with 1–2 tablespoons of broth.
4. Step 4: In a small saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute to form a pale roux.
5. Step 5: Slowly whisk in whole milk and cook for 4–5 minutes, stirring constantly, until the sauce lightly coats the back of a spoon. Reduce heat to low.
6. Step 6: Stir in shredded cheese and paprika until melted and silky. Season with a pinch of salt. Avoid boiling once cheese has been added.
7. Step 7: Butter the cut sides of brioche buns and toast them in a hot pan or under the broiler for 1–2 minutes until golden and crisp.
8. Step 8: Spoon a generous portion of the Cajun chicken filling onto each bottom bun. Ladle warm cheese sauce over the top so it cascades down the sides. Finish with a grind of freshly ground black pepper, cap with the top bun, and serve immediately.

Tips & Variations

• For extra flavor, use homemade Cajun seasoning with smoked paprika, cayenne, garlic powder, and thyme.
• If you prefer milder heat, reduce the Cajun seasoning by half or omit the brown sugar.
• Swap brioche buns for whole wheat or potato rolls for a different texture.
• Add diced bell peppers or celery when cooking the onions for added crunch and flavor.
• Use pepper jack cheese instead of cheddar for a spicier cheese sauce.

Storage

Store leftover Cajun chicken filling and cheese sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken filling gently in a skillet over low heat, adding a splash of broth if needed. Warm the cheese sauce slowly over low heat, stirring to restore its creamy texture. Toast buns fresh before assembling to keep them crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a substitute and will provide a similar texture and flavor. Adjust seasoning to taste since turkey can be milder.

Is there a way to make this recipe dairy-free?

To make a dairy-free version, use a non-dairy butter substitute and replace whole milk with almond or oat milk. For the cheese sauce, try dairy-free cheese alternatives or coconut cream thickened with a bit of nutritional yeast for a cheesy flavor.

Cajun Chicken Sloppy Joes with Creamy Cheese Sauce Recipe

Print Recipe

★★★★★

4.9 from 145 reviews

These Cajun Chicken Sloppy Joes are a flavorful twist on the classic sandwich, featuring spicy ground chicken simmered in a rich tomato sauce, topped with a creamy, cheesy sauce, all nestled in toasted brioche buns. Perfect for a comforting and indulgent meal with a touch of Cajun spice.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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

For the 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
• Pinch of salt

For Assembling

• 4–6 brioche hamburger buns, split and toasted
• Softened butter, for toasting buns
• Freshly ground black pepper, for finishing

Instructions

1. Make the Cajun Chicken Filling: Heat olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, crumbling it 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, cooking 1 minute until fragrant. Stir in tomato paste until the meat appears glossy and takes on a deep brick-red color. Pour in the chicken broth, tomato sauce, and Worcestershire sauce, stirring to combine. Reduce heat to low and simmer uncovered for 8–10 minutes, stirring occasionally, until the mixture thickens to a spoonable sauce. Season with salt to taste and add brown sugar if desired to balance heat. If it becomes too thick, add 1–2 tbsp more broth to loosen.
2. Make the Creamy Cheese Sauce: In a small saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for about 1 minute until a pale roux forms. Slowly whisk in the whole milk and continue cooking, whisking frequently, for 4–5 minutes until the sauce thickens enough to lightly coat the back of a spoon. Lower the heat to a simmer and stir in the shredded cheese and paprika until the cheese just melts and the sauce is smooth and silky. Season with a pinch of salt. Avoid boiling after adding the cheese to prevent separation.
3. 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 and crisp. Spoon a generous portion of the Cajun chicken filling onto each bottom bun. Ladle the warm creamy cheese sauce over the chicken so it cascades over the sides. Finish with freshly ground black pepper. Top with the bun halves and serve immediately. For easier cleanup and to catch drips, assemble over a parchment-lined tray.

Notes

• If the chicken filling thickens too much during simmering, add a splash of chicken broth to loosen the mixture.
• For a milder flavor, reduce the Cajun seasoning amount or omit the brown sugar for less sweetness.
• Sharp cheddar or American cheese works best for the creamy sauce due to their melting properties.
• To toast buns evenly, watch closely under the broiler as they can brown quickly.
• Leftover sauce is great for dipping fries or drizzling over roasted vegetables.

Keywords: Cajun chicken, sloppy joes, creamy cheese sauce, chicken sandwich, spicy, Cajun seasoning