Cajun Chicken Sloppy Joes with Creamy Cheese Sauce Recipe
These Cajun Chicken Sloppy Joes feature a spicy and flavorful ground chicken filling seasoned with Cajun spices, simmered with tomato paste and broth, and topped with a rich, creamy cheddar cheese sauce. Served on toasted brioche buns, this bold twist on a classic comfort food packs a punch of heat balanced by a smooth cheese topping, perfect for a satisfying lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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, rounds heat)
- Salt, to taste
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
Assembly
- 4–6 brioche hamburger buns, split and toasted
- Softened butter, for toasting as needed
- Freshly ground black pepper, to finish
Instructions
- Make the Cajun Chicken Filling: Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it up until no longer pink, about 5–7 minutes. Stir in the chopped onion and cook 3–4 minutes until translucent. Add minced garlic and Cajun seasoning, cooking an additional 1 minute until fragrant. Mix in tomato paste until the meat becomes glossy and has a brick-red color. Pour in chicken broth, tomato sauce, and Worcestershire sauce, stirring to combine. Let the mixture simmer uncovered on low heat for 8–10 minutes until thickened and spoonable. Season with salt to taste, and optionally stir in brown sugar for a touch of sweetness. If the mixture becomes too thick, add 1–2 tablespoons of broth to loosen it.
- Make the Creamy Cheese Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute to create a pale roux. Gradually whisk in the whole milk and continue to cook, whisking constantly, for 4–5 minutes until the sauce lightly coats the back of a spoon. Reduce the heat to low and stir in the shredded cheese and paprika until the cheese is just melted and the sauce is silky smooth. Season with a pinch of salt. Do not let the sauce boil after adding cheese to prevent curdling.
- Assemble the Sloppy Joes: 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 slightly crisp. Spoon a generous mound of the Cajun chicken filling onto the bottom half of each bun. Ladle warm creamy cheese sauce over the chicken so it cascades down the sides. Finish with a grind of freshly ground black pepper. Cap with the top bun and serve immediately. Tip: Assemble over a parchment-lined tray to catch any extra cheese sauce drips, which make great dipping sauce for fries.
Notes
- If the Cajun chicken mixture thickens too much while simmering, add a splash of chicken broth to loosen the texture.
- Use freshly shredded cheese rather than pre-shredded for a smoother cheese sauce.
- Adjust the Cajun seasoning amount to control the heat level to your preference.
- For a lower fat version, substitute whole milk with 2% milk and reduce the amount of butter in the cheese sauce.
- Store leftovers separately: keep the chicken filling and cheese sauce in airtight containers in the fridge for up to 3 days.
Keywords: Cajun chicken sloppy joes, creamy cheese sauce, ground chicken recipe, spicy sloppy joes, comfort food sandwich
