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A Culinary Revelation: The Ultimate Guide to Cajun Chicken Sloppy Joes with Creamy Cheese Sauce

A Culinary Revelation: The Ultimate Guide to Cajun Chicken Sloppy Joes with Creamy Cheese Sauce
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Lighter than traditional sloppy joes but loaded with bold flavor, these Cajun Chicken Sloppy Joes are smoky, spicy, saucy, and topped with a velvety cheddar cheese sauce. Sandwich them inside toasted brioche buns for an easy 35-minute dinner that delivers huge payoff with minimal effort.

Ingredients

Scale

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, balances 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 cheese, freshly shredded

  • 1/4 tsp paprika

  • Salt, pinch

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

  1. Heat olive oil in a large skillet over medium-high heat.

  2. Add ground chicken and cook 5–7 minutes, breaking it up until no longer pink.

  3. Stir in the onion and cook 3–4 minutes until softened.

  4. Add garlic and Cajun seasoning; cook 1 minute until fragrant.

  5. Mix in the tomato paste until the meat looks glossy and deep red.

  6. Pour in broth, tomato sauce, and Worcestershire sauce. Stir to combine.

  7. Simmer on low, uncovered, for 8–10 minutes until thick and saucy.

  8. Season with salt and add brown sugar if you want a sweet-spicy balance.
    Tip: If the mixture becomes too thick, add 1–2 tbsp broth.

2. Make the Creamy Cheese Sauce

  1. In a small saucepan, melt butter over medium heat.

  2. Whisk in flour and cook 1 minute to form a light roux.

  3. Slowly whisk in the milk; cook 4–5 minutes until slightly thickened.

  4. Reduce heat to low and stir in shredded cheese and paprika until melted and silky.

  5. Season with a pinch of salt.
    Important: Do not boil after adding cheese—this can cause graininess.

3. Assemble the Sandwiches

  1. Butter the cut sides of the brioche buns and toast in a skillet or under the broiler until golden.

  2. Spoon a generous mound of the Cajun chicken onto each bottom bun.

  3. Ladle warm cheese sauce over the chicken so it cascades down the sides.

  4. Add black pepper and place the top bun on.

  5. Serve immediately.

Tip: Build the sandwiches over a parchment-lined tray—those cheese drips are perfect for dipping fries.

Notes

  • For less heat, start with 1 tbsp Cajun seasoning and add more to taste.

  • Always shred cheese fresh—pre-shredded cheese contains starches that make sauces gritty.

  • Ground turkey can be swapped in for chicken.

Find it online: https://tastyquickly.com/a-culinary-revelation-the-ultimate-guide-to-cajun-chicken-sloppy-joes-with-creamy-cheese-sauce/