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Cajun Chicken Sloppy Joes with Creamy Cheese Sauce Recipe

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4.1 from 5 reviews

A flavorful twist on classic sloppy joes featuring spicy Cajun-seasoned ground chicken topped with a rich and creamy cheese sauce, served on toasted brioche buns. This recipe is perfect for a comforting and hearty meal ready in just 35 minutes.

Ingredients

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

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)
  • freshly ground black pepper (to finish)

Instructions

  1. 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 finely chopped onion and cook for another 3–4 minutes until translucent. Add the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant. Mix in tomato paste until the mixture is glossy and brick-red. Pour in the chicken broth, canned tomato sauce, and Worcestershire sauce, then stir well. Reduce heat to low and simmer uncovered for 8–10 minutes until the mixture thickens to a spoonable consistency. Season with salt to taste and optionally add brown sugar if you prefer a touch of sweetness. If the mixture becomes too thick, add 1–2 tablespoons of broth to loosen it.
  2. Make the Creamy Cheese Sauce: In a small saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for about 1 minute to form a pale roux. Slowly pour in the whole milk while whisking continuously. Cook for 4–5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. Reduce the heat to low, then add the shredded cheese and paprika, stirring until the cheese has melted and the sauce is smooth and silky. Season with a pinch of salt, and be careful not to bring the sauce to a boil after adding the cheese to prevent curdling.
  3. Assemble: Butter the cut sides of the brioche buns and toast them in a hot pan or under a broiler for 1–2 minutes until golden brown. Spoon a generous amount of the Cajun chicken filling onto each toasted bottom bun. Ladle warm creamy cheese sauce over the chicken so it drapes down the sides. Finish with freshly ground black pepper and cover with the top bun. Serve immediately. For easy cleanup and to catch any extra sauce drips, assemble over a parchment-lined tray.

Notes

  • You can adjust the heat by varying the amount of Cajun seasoning or adding extra brown sugar to balance the spice.
  • If the chicken mixture gets too thick during simmering, loosen it with a splash of chicken broth to maintain a good sloppy joe texture.
  • Use freshly shredded cheese for the smoothest melting cheese sauce.
  • To make the buns extra flavorful, toast them with softened butter until golden and slightly crispy.
  • The leftover cheese sauce is great for dipping fries or drizzling over vegetables.

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