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Cajun Chicken Sloppy Joes the Louisiana-Meets-Midwest Way

Cajun Chicken Sloppy Joes

This is what happens when a Midwestern lunchbox classic takes a road trip to Louisiana. Ground chicken simmers down with the Cajun holy trinity, a punchy spice blend, tangy tomato, and a whisper of brown sugar until the filling is glossy, saucy, and just spicy enough. Piled onto toasted buns, it is a 30-minute weeknight dinner that tastes like a slow Sunday.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 Sandwiches
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 medium yellow onion finely chopped
  • 1 medium green bell pepper finely chopped
  • 2 ribs celery finely chopped
  • 4 cloves garlic minced
  • 1.5 lb ground chicken 93/7 blend works best
  • 2 tbsp Cajun seasoning paprika, cayenne, garlic powder, onion powder, oregano, thyme blend
  • 0.5 tsp dried thyme
  • 0.5 tsp dried oregano
  • 1 can crushed tomatoes 15 oz can
  • 2 tbsp tomato paste
  • 1 tbsp light brown sugar packed
  • 1 tbsp Worcestershire sauce
  • 2 tsp Louisiana hot sauce plus more to taste
  • 0.5 cup low-sodium chicken broth
  • 1 tsp kosher salt to taste
  • 0.5 tsp black pepper freshly ground
  • 6 soft burger buns or Kaiser rolls split and toasted
  • 2 tbsp unsalted butter softened, for the buns

Equipment

  • 1 large heavy skillet 12 inch, with a lid
  • 1 Wooden spoon for breaking up the chicken
  • 1 Chef’s knife
  • 1 Cutting board
  • 1 Sheet pan for toasting the buns

Method
 

  1. Heat the olive oil and 1 tablespoon butter in a large heavy skillet over medium heat until the butter foams and stops bubbling, about 1 minute.
  2. Add the chopped onion, green bell pepper, and celery. Sweat the holy trinity, stirring often, for 5 to 6 minutes until softened and translucent but not browned.
  3. Push the vegetables to the edges of the pan. Add the ground chicken to the center and break it apart with a wooden spoon. Cook for 4 to 5 minutes, stirring occasionally, until the chicken loses its raw pink color.
  4. Stir in the minced garlic, Cajun seasoning, dried thyme, and dried oregano. Toast the spices into the meat for 60 seconds until fragrant — this blooms the spices and is the difference between flat and craveable.
  5. Add the crushed tomatoes, tomato paste, brown sugar, Worcestershire sauce, Louisiana hot sauce, and chicken broth. Stir well to combine and scrape any browned bits off the bottom of the pan.
  6. Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for 12 to 15 minutes, stirring every few minutes, until the sauce has thickened and clings to the meat in a glossy coat.
  7. Taste and season with the kosher salt and black pepper. Add more hot sauce if you want a sharper kick, or another pinch of brown sugar if the tomatoes taste too sharp.
  8. While the filling finishes, spread the softened butter on the cut sides of the buns and toast them under the broiler or in a dry skillet for 1 to 2 minutes until golden.
  9. Pile a generous scoop of the Cajun chicken filling onto the bottom bun, letting it spill over the edges the way a sloppy joe should. Cap with the top bun and serve immediately with plenty of napkins.

Notes

  • Serve with crunchy dill pickles, coleslaw, or a pile of kettle chips for the full sandwich-shop feel.
  • For a creamy Cajun version, stir in 1/4 cup heavy cream at the end of the simmer.
  • Leftover filling keeps in the fridge for 3 days and freezes beautifully for up to 2 months.
  • Ground turkey works as a swap, but increase the olive oil by 1 tablespoon to keep the filling moist.