Cajun Chicken Sloppy Joes with Creamy Cheese Sauce

Get ready to spice up your dinner routine with these Cajun Chicken Sloppy Joes with Creamy Cheese Sauce! This recipe combines juicy ground chicken with a smoky-spicy sauce, all topped with a silky cheddar cheese sauce, served on a toasted brioche bun. In just about 35 minutes, you can create a meal that’s not only satisfying but also bursting with flavor!

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 (deepens umami)
• 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, freshly shredded
• 1/4 tsp paprika
• salt (pinch)
• Assembly
• 4–6 brioche hamburger buns (split, toasted)
• softened butter for toasting, as needed
• freshly ground black pepper to finish

Instructions

1. Make the Cajun Chicken Filling: Heat olive oil in a large skillet over medium-high. Add ground chicken; cook and crumble until no longer pink, about 5–7 minutes. Stir in onion; cook for 3–4 minutes until translucent. Add garlic and Cajun seasoning; cook for 1 minute until fragrant. Mix in tomato paste until the meat is glossy and brick-red. Pour in broth, tomato sauce, and Worcestershire; stir. Simmer on low, uncovered for 8–10 minutes, until thick and spoonable. Season with salt to taste; add brown sugar if you want a touch of sweet heat.
   

   If it tightens too much, splash in 1–2 tbsp broth to loosen.

2. Make the Creamy Cheese Sauce: In a small saucepan over medium, melt butter. Whisk in flour; cook for 1 minute to form a pale roux. Slowly whisk in milk; cook for 4–5 minutes, whisking, until it lightly coats the back of a spoon. Reduce heat to low. Stir in shredded cheese and paprika until just melted and silky. Season with a pinch of salt. Do not boil after adding cheese.
3. Assemble: Butter the cut sides of brioche buns and toast in a hot pan or under the broiler for 1–2 minutes until golden. Spoon a generous mound of Cajun chicken onto each bottom bun. Ladle warm cheese sauce over the top so it cascades down the sides. Grind black pepper over the sauce, cap with the top bun, and serve immediately.
   

   Build over a parchment-lined tray—extra sauce drips are liquid gold for fries.

Notes

For milder heat, use 1 tbsp Cajun seasoning and add more to taste. Shred cheese fresh for the smoothest sauce—pre-shredded often contains anti-caking starches that can make sauces grainy.

Cajun Chicken Sloppy Joes with Creamy Cheese Sauce

This recipe combines juicy ground chicken with a smoky-spicy sauce, all topped with a silky cheddar cheese sauce, served on a toasted brioche bun.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Cajun

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 lb ground chicken
• 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
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar
• salt to taste
• 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
• 4–6 brioche hamburger buns, split and toasted
• softened butter for toasting
• freshly ground black pepper

Method

 

1. Heat olive oil in a large skillet over medium-high. Add ground chicken; cook and crumble until no longer pink, about 5–7 minutes.
2. Stir in onion; cook for 3–4 minutes until translucent. Add garlic and Cajun seasoning; cook for 1 minute until fragrant.
3. Mix in tomato paste until the meat is glossy and brick-red. Pour in broth, tomato sauce, and Worcestershire; stir.
4. Simmer on low, uncovered for 8–10 minutes, until thick and spoonable. Season with salt to taste; add brown sugar if you want a touch of sweet heat.
5. In a small saucepan over medium, melt butter. Whisk in flour; cook for 1 minute to form a pale roux.
6. Slowly whisk in milk; cook for 4–5 minutes, whisking, until it lightly coats the back of a spoon. Reduce heat to low.
7. Stir in shredded cheese and paprika until just melted and silky. Season with a pinch of salt. Do not boil after adding cheese.
8. Butter the cut sides of brioche buns and toast in a hot pan or under the broiler for 1–2 minutes until golden.
9. Spoon a generous mound of Cajun chicken onto each bottom bun. Ladle warm cheese sauce over the top so it cascades down the sides.
10. Grind black pepper over the sauce, cap with the top bun, and serve immediately.

Notes

For milder heat, use 1 tbsp Cajun seasoning and add more to taste. Shred cheese fresh for the smoothest sauce—pre-shredded often contains anti-caking starches that can make sauces grainy.

Frequently Asked Questions

Can I use ground turkey instead of chicken?

Yes, ground turkey is a great substitute for ground chicken and will work well in this recipe.

How can I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Can I make the cheese sauce ahead of time?

Yes, you can prepare the cheese sauce ahead of time. Just reheat gently on the stove, adding a splash of milk if it thickens too much.