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Cajun Chicken Sloppy Joes with Creamy Cheese Sauce

Cajun Chicken Sloppy Joes with Creamy Cheese Sauce
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These Cajun Chicken Sloppy Joes are lighter than the classic beef version but still packed with bold, smoky flavor. Juicy ground chicken is simmered in a spicy Cajun tomato sauce, then finished with a rich and creamy cheese sauce on toasted brioche buns. It’s a comforting, satisfying dinner that comes together in about 35 minutes—perfect for busy weeknights.

Ingredients

Scale

Cajun Chicken Filling

  • 1 tablespoon olive oil

  • 1 lb ground chicken

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 2 tablespoons Cajun seasoning (store-bought or homemade)

  • 1 tablespoon tomato paste

  • ½ cup low-sodium chicken broth

  • ½ cup tomato sauce (canned)

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon brown sugar (optional)

  • Salt, to taste

Creamy Cheese Sauce

  • 2 tablespoons unsalted butter

  • 2 tablespoons all-purpose flour

  • 1 cup whole milk

  • 8 oz sharp cheddar or American cheese, freshly shredded

  • ¼ teaspoon paprika

  • Pinch of salt

For Assembly

  • 4–6 brioche hamburger buns, split

  • Softened butter, for toasting

  • Freshly ground black pepper

Instructions

1. Make the Cajun Chicken Filling

Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it up, until no longer pink (5–7 minutes).
Stir in the onion and cook for 3–4 minutes until softened. Add the garlic and Cajun seasoning; cook for 1 minute until fragrant.

Mix in the tomato paste and stir until the chicken is evenly coated and deep red in color. Pour in the chicken broth, tomato sauce, and Worcestershire sauce. Reduce heat to low and simmer uncovered for 8–10 minutes, until thick and saucy. Season with salt and add brown sugar if desired.

2. Make the Creamy Cheese Sauce

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a light roux.
Slowly whisk in the milk and cook, whisking constantly, for 4–5 minutes until slightly thickened.

Lower the heat and stir in the shredded cheese and paprika until melted and smooth. Season lightly with salt. Remove from heat.

3. Assemble the Sloppy Joes

Butter the cut sides of the brioche buns and toast until golden. Spoon the Cajun chicken onto the bottom buns, drizzle generously with warm cheese sauce, sprinkle with black pepper, and top with the remaining bun halves. Serve immediately.

Notes

  • Control the heat: Start with 1 tablespoon Cajun seasoning if you prefer milder spice, then adjust to taste.

  • Don’t boil the cheese sauce: High heat can cause the cheese to separate—keep it low and gentle.

  • Freshly shredded cheese matters: Pre-shredded cheese can make sauces grainy due to added starches.

  • Too thick? Add a splash of broth to loosen the chicken filling.

Find it online: https://chocotune.com/cajun-chicken-sloppy-joes-with-creamy-cheese-sauce/