Description
Enjoy a delightful twist on a classic favorite with these Cajun Chicken Sloppy Joes, featuring juicy chicken and a rich, creamy cheese sauce. Perfect for a quick weeknight dinner, this dish combines bold flavors and comforting textures.
Ingredients
Scale
- 1 lb ground chicken
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp Cajun seasoning
- 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)
- to taste salt
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 8 oz sharp cheddar cheese, freshly shredded
- 1/4 tsp paprika
- as needed softened butter
- to finish freshly ground black pepper
- 4–6 brioche hamburger buns, split and toasted
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Wait until the oil shimmers, indicating it’s hot enough to sauté.
- Add 1 pound of ground chicken to the skillet. Use a spatula to crumble the chicken, cooking for about 5-7 minutes. Look for it to turn golden brown and no longer pink in the center.
- Once the chicken is cooked, stir in 1 small finely chopped onion. Cook for an additional 3-4 minutes until the onion becomes translucent and fragrant.
- Add 2 cloves of minced garlic and 2 tablespoons of Cajun seasoning to the mixture. Sauté for 1 minute, allowing the spices to bloom and fill your kitchen with an inviting aroma.
- Incorporate 1 tablespoon of tomato paste, stirring until the chicken is evenly coated. Then pour in 1/2 cup of low-sodium chicken broth, 1/2 cup of canned tomato sauce, and 1 tablespoon of Worcestershire sauce.
- Reduce the heat to medium-low and let the mixture simmer uncovered for 8-10 minutes. Stir occasionally until it thickens nicely. It should be saucy but not runny. Season with salt and optional 1 teaspoon of brown sugar to balance the heat.
- While the chicken mixture is simmering, prepare the cheese sauce. In a small saucepan, melt 2 tablespoons of unsalted butter over medium heat. Avoid letting it brown too much.
- Whisk in 2 tablespoons of all-purpose flour, stirring for about 1 minute to create a pale roux. It should look slightly bubbly but not browned.
- Gradually add 1 cup of whole milk, whisking continuously for 4-5 minutes until the mixture thickens enough to coat the back of a spoon. Don’t let it boil!
- Lower the heat and mix in 8 ounces of freshly shredded sharp cheddar cheese and 1/4 teaspoon of paprika. Stir until the cheese melts smoothly into the sauce.
- Meanwhile, butter the cut sides of 4-6 brioche hamburger buns and toast them in a pan or under the broiler until they are golden brown. Keep an eye on them to avoid burning.
- Assemble the sandwiches by spooning the Cajun chicken mixture onto the bottom buns. Generously ladle the creamy cheese sauce over the chicken.
- Sprinkle with freshly ground black pepper, cap with the top buns, and serve warm. Enjoy the explosion of flavors!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Be careful not to overcook the ground chicken; it should be cooked just until no longer pink to keep it juicy. Use a heavy-bottomed skillet for even heat distribution, and adjust the Cajun seasoning to your taste.