My neighbor knocked on my door last Tuesday, holding a plate of the most incredible-looking sandwiches. She knows I love trying new recipes, and these Cajun Chicken Sloppy Joes were her latest obsession. One bite and I got it. The spicy, smoky chicken mixed with that silky cheese sauce melting into the toasted brioche made me forget every regular sloppy joe I ever ate. The Cajun seasoning brings this perfect warmth without setting your mouth on fire, and the cheese sauce ties everything together like a creamy, dreamy hug. I made my own batch the very next night because my family kept talking about them. The best part is how fast they come together. No long prep, no fancy techniques, just bold flavors and melted cheese happiness in about 35 minutes.
Why This Recipe Works
Traditional sloppy joes can taste one-dimensional and overly sweet. These Cajun Chicken Sloppy Joes flip that script completely. Ground chicken takes on the bold Cajun spices beautifully while staying lighter than beef. The homemade cheese sauce adds richness without being heavy, and toasting those buns gives you structure so they don’t turn into a soggy mess. Everything balances out into this craveable sandwich that feels special but doesn’t require any special skills.
Ingredients You Need
Gather these simple ingredients before you start:
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 tablespoon tomato paste
- 1/2 cup low-sodium chicken broth
- 1/2 cup canned tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon brown sugar, optional
- Salt to taste
- 2 tablespoons unsalted butter for cheese sauce
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 8 ounces sharp cheddar cheese, freshly shredded
- 1/4 teaspoon paprika
- 4 to 6 brioche hamburger buns, split
- Softened butter for toasting buns
- Freshly ground black pepper for finishing
How to Make It
Start by heating that tablespoon of olive oil in a large skillet over medium-high heat. Add your ground chicken and cook it, breaking it up with a wooden spoon, until there’s no pink left. This usually takes about 5 to 7 minutes. Toss in your chopped onion and let it cook for another 3 to 4 minutes until it gets soft and translucent.
Now comes the flavor bomb part. Add your minced garlic and that Cajun seasoning. Stir everything for about a minute until your kitchen smells absolutely amazing. Mix in the tomato paste and coat all that chicken until it looks glossy and takes on this beautiful brick-red color. Pour in your chicken broth, tomato sauce, and Worcestershire sauce. Give everything a good stir to combine.
Drop the heat to low and let the mixture simmer uncovered for 8 to 10 minutes. You want it thick enough that it doesn’t run off your bun but still saucy and spoonable. Taste it now and adjust the salt. If you like a tiny touch of sweetness to balance the heat, stir in that teaspoon of brown sugar. Keep this warm on low while you make the cheese sauce.
For the cheese sauce, grab a small saucepan and melt your butter over medium heat. Whisk in the flour and cook it for about a minute to make a pale roux. Don’t let it brown. Slowly pour in your milk while whisking constantly to keep it smooth. Cook this for 4 to 5 minutes, whisking occasionally, until it thickens enough to coat the back of a spoon. Turn the heat down to low, then stir in your freshly shredded cheddar and that pinch of paprika. Stir gently until the cheese melts into this silky, gorgeous sauce. Season with just a pinch of salt. Whatever you do, don’t let it boil after the cheese goes in or it might get grainy.
Time to assemble these beauties. Butter the cut sides of your brioche buns and toast them in a hot pan or under the broiler for 1 to 2 minutes until they’re golden and crispy. Pile a generous amount of that Cajun chicken onto each bottom bun. Ladle the warm cheese sauce right over the top, letting it cascade down the sides because that’s where the magic happens. Grind some fresh black pepper over everything, cap it with the top bun, and serve immediately while everything is hot and gooey.
Pro Tips for Success
- Shred your own cheese from a block instead of buying pre-shredded for the smoothest sauce
- Let the filling simmer uncovered so it thickens properly and doesn’t make your buns soggy
- Toast those buns because crispy edges hold up way better against all that saucy goodness
- Keep heat low once cheese is added to the sauce to prevent it from breaking
- Build sandwiches over parchment paper to catch drips for easy cleanup
Recipe Variations
Swap ground chicken for ground turkey if that’s what you have on hand. Both work great with Cajun spices. For extra heat, add a pinch of cayenne or drizzle hot sauce over the finished sandwiches. Try using pepper jack cheese in the sauce for a spicier kick. You can also pile on some pickled jalapeños or quick-pickled red onions for tangy crunch. If you want to lighten things up, use half the cheese in the sauce and swap whole milk for 2 percent.
Troubleshooting Common Issues
If your filling turns out too watery, you probably didn’t simmer it long enough. Keep it going uncovered until it thickens up to that perfect spoonable consistency. Grainy cheese sauce usually means the heat was too high after adding the cheese or you used pre-shredded cheese with anti-caking agents. Always use low heat and freshly shredded cheese. If the filling gets too thick while sitting, just splash in a tablespoon or two of chicken broth to loosen it back up.
Smart Substitutions
- Use ground turkey instead of chicken for similar results
- Make it gluten-free with cornstarch instead of flour in the cheese sauce
- Try whole wheat or gluten-free buns if needed
- American cheese melts even smoother than cheddar if you prefer that texture
- Skip the buns entirely and serve over rice or baked potatoes for a low-carb option
Storage and Serving
Store the chicken filling and cheese sauce separately in airtight containers in the fridge for up to 3 to 4 days. The filling actually freezes really well for up to 2 months, though I recommend making fresh cheese sauce when you’re ready to serve since it only takes 5 minutes. Reheat the filling in a skillet with a splash of broth, and warm the cheese sauce gently over low heat, whisking in a bit of milk if it needs loosening. Serve these Cajun Chicken Sloppy Joes with crispy sweet potato fries, crunchy coleslaw, or a simple green salad.
Frequently Asked Questions
Can I make my own Cajun seasoning?
Absolutely. Mix 2 teaspoons paprika, 1 teaspoon each of garlic powder, onion powder, and dried oregano, 1/2 teaspoon dried thyme, 1/2 to 1 teaspoon cayenne depending on heat preference, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
Why did my cheese sauce turn out grainy?
This usually happens from overheating the sauce after adding cheese or using pre-shredded cheese. Keep the heat low and always shred from a block for the smoothest results.
Can I make this ahead for a party?
Yes! Make the filling ahead and keep it warm in a slow cooker on low. Make the cheese sauce fresh right before serving or keep it warm in a small slow cooker, stirring occasionally.
How do I make this spicier?
Add extra cayenne to your Cajun seasoning blend or finish with hot sauce. You can also use pepper jack cheese instead of cheddar for built-in heat.
What if I don’t have brioche buns?
Regular hamburger buns work fine. Just make sure to toast them well so they hold up to the sauce. Pretzel buns are also fantastic here.
Can I use ground beef instead?
Sure thing. Ground beef works great, though it will be richer and heavier than chicken. Drain excess fat after browning.
How do I keep the buns from getting soggy?
Toast them really well with butter until crispy. Simmer the filling until thick, not watery. Assemble right before serving rather than letting them sit.
Cajun Chicken Sloppy Joes
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it up with a wooden spoon, until no longer pink, 5 to 7 minutes.
- Add chopped onion and cook for 3 to 4 minutes until soft and translucent. Stir in minced garlic and Cajun seasoning; cook 1 minute until fragrant.
- Mix in tomato paste until the chicken is coated and glossy. Pour in chicken broth, tomato sauce, and Worcestershire sauce. Stir to combine.
- Reduce heat to low and simmer uncovered for 8 to 10 minutes until thick and spoonable. Taste and adjust salt. Add brown sugar if desired for a touch of sweetness. Keep warm on low.
- For the cheese sauce: In a small saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute to form a pale roux.
- Slowly whisk in milk and cook 4 to 5 minutes, whisking occasionally, until mixture coats the back of a spoon.
- Reduce heat to low. Stir in shredded cheddar and paprika until cheese melts and sauce is silky. Season with a pinch of salt. Do not boil after adding cheese.
- Butter the cut sides of brioche buns and toast in a hot pan or under the broiler for 1 to 2 minutes until golden and crispy.
- Spoon a generous amount of Cajun chicken mixture onto each bottom bun. Ladle warm cheese sauce over the top, letting it cascade down the sides. Grind fresh black pepper over the sauce, cap with top bun, and serve immediately.
Notes
- Shred cheese from a block for the smoothest sauce; pre-shredded contains anti-caking agents that can make sauce grainy
- Simmer filling uncovered until thick to prevent soggy buns
- Toast buns well for structure against the saucy filling
- Filling can be made ahead and frozen for up to 2 months
- For milder heat, use 1 tablespoon Cajun seasoning instead of 2
