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Cajun Chicken Sloppy Joes
Flona

Cajun Chicken Sloppy Joes

Bold and spicy Cajun Chicken Sloppy Joes bring smoky heat and comfort to your weeknight table. Ground chicken in a rich tomato-based sauce with Cajun spices, piled high on buttery toasted brioche buns. Ready in 30 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Dinner
Cuisine: American, Cajun
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons Cajun seasoning store-bought or homemade
  • 1 tablespoon tomato paste
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar optional, for balancing heat
  • salt to taste
  • 4-6 brioche hamburger buns, split
  • butter for toasting buns
  • fresh black pepper for finishing

Equipment

  • Large skillet
  • Wooden spoon
  • Cutting board
  • Chef's knife

Method
 

  1. Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook for 5-7 minutes, breaking it apart with a wooden spoon, until no pink remains and chicken is lightly browned.
  2. Add aromatics: Stir in diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and Cajun seasoning, cooking for 1 minute until fragrant.
  3. Build the sauce: Mix in tomato paste and cook for 1 minute until the meat is coated in a brick-red glaze. Pour in chicken broth, tomato sauce, and Worcestershire sauce. Stir to combine.
  4. Simmer: Reduce heat to low and simmer uncovered for 8-10 minutes until the mixture thickens and becomes spoonable. Taste and season with salt. Add brown sugar if desired to balance heat.
  5. Toast buns: Butter the cut sides of brioche buns and toast in a hot skillet or under the broiler for 1-2 minutes until golden brown.
  6. Assemble and serve: Spoon generous amounts of Cajun chicken filling onto bottom buns. Grind fresh black pepper over top, cap with toasted top buns, and serve immediately.

Notes

  • Adjust Cajun seasoning to your heat preference. Start with 1 tablespoon if sensitive to spice.
  • Keep extra broth handy to loosen filling if it gets too thick during simmering.
  • Always toast buns with butter to prevent sogginess.
  • Make homemade Cajun blend: 1 tbsp paprika, 1 tsp garlic powder, 1/2 tsp cayenne, 1/2 tsp oregano, 1/2 tsp thyme, salt to taste.