Introduction

Cajun Chicken Sloppy Joes are a spicy twist on the classic favorite, featuring tender ground chicken simmered in bold Cajun spices and topped with a creamy cheese sauce. Served on toasted brioche buns, this dish combines comfort with a kick that’s perfect for a casual weeknight meal.

A close-up of a fried chicken sandwich shows a shiny, soft golden-brown bun on top and bottom. Between the buns, there is a crispy, craggy fried chicken piece deeply textured with a crunchy coating. On top of the chicken, there is thick, creamy melted cheese mixed with a light orange sauce, with small black pepper specks visible, oozing and dripping slightly over the chicken edges. The sandwich sits on a round wooden surface, with a white marbled background softly blurred behind it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
4–6 brioche hamburger buns, split and toasted
Softened butter for toasting
Freshly ground black pepper, for finishing

Instructions

Step 1: 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 for 3–4 minutes until translucent.
Step 2: Add minced garlic and Cajun seasoning, cooking for 1 minute until fragrant. Stir in tomato paste until the meat mixture becomes glossy and deep red.
Step 3: Pour in chicken broth, tomato sauce, and Worcestershire sauce. Stir everything together and simmer uncovered over low heat for 8–10 minutes until thickened and spoonable. Season with salt to taste and add brown sugar if you prefer a hint of sweetness. If the mixture becomes too thick, loosen it with a splash of broth.
Step 4: Meanwhile, prepare the cheese sauce. Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute to create a pale roux.
Step 5: Gradually whisk in the milk and cook for 4–5 minutes, stirring frequently, until the sauce coats the back of a spoon. Lower the heat.
Step 6: Add shredded cheese and paprika, stirring gently until melted and smooth. Season with a pinch of salt. Avoid boiling the sauce after adding the cheese to keep it silky.
Step 7: Butter the cut sides of brioche buns and toast them in a hot pan or under a broiler for 1–2 minutes until golden brown.
Step 8: Assemble the sandwiches by spooning a generous amount of the Cajun chicken filling onto each bottom bun. Ladle warm cheese sauce over the top so it drips deliciously down the sides. Finish with freshly ground black pepper, then cap with the toasted top bun. Serve immediately.

Tips & Variations

Use homemade Cajun seasoning for a fresher flavor and adjusted heat level.
For extra crunch, add sliced pickles or crisp lettuce inside the sandwich.
If you prefer, swap ground chicken for ground turkey or pork.
For a lighter version, use reduced-fat cheese and milk.
Try adding a dash of hot sauce to the cheese sauce for an extra spicy kick.

Storage

Store leftover Cajun chicken filling and cheese sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to prevent the cheese sauce from separating. Assemble the sandwiches just before serving to keep the buns from getting soggy.

How to Serve

A close-up view of a fried chicken sandwich with three main layers. The bottom layer is a soft, white sandwich bun with a smooth texture. On top of the bun is a thick, crispy fried chicken fillet golden-brown in color, covered in creamy, melted cheese sauce that is light yellow with some darker spots of pepper seasoning scattered on top. The top layer is a soft, shiny golden-brown sandwich bun that slightly presses down the cheese and chicken, making the sauce ooze a little over the edges. The sandwich sits on a dark wooden surface with a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend for the cheese sauce and use gluten-free buns to keep the sandwich gluten-free.

Can I prepare the components ahead of time?

Absolutely. The Cajun chicken mixture and cheese sauce can be made a day ahead. Cool completely, refrigerate, and reheat gently when ready to serve. Toast buns and assemble just before eating for best texture.