Cajun Chicken Sloppy Joes with Creamy Cheese Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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
