Description
Turn sloppy joes into a Cajun-flavored weeknight hit with bold flavors and smart techniques for a perfect meal.
Ingredients
Scale
- 1.5 lb ground chicken or 2 large boneless skin-on chicken thighs, cooked and shredded
- 2 tbsp butter or neutral oil (canola, avocado)
- 1 medium yellow onion, finely diced
- 1 medium bell pepper, diced (red or green)
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 14 oz crushed tomatoes or tomato sauce
- 1–2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard (optional)
- 1 tsp smoked paprika
- 1/2 tsp cayenne (adjust to heat preference)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp black pepper
- 1 tsp kosher salt (adjust)
- 1–2 tsp apple cider vinegar (to taste)
- 6 sturdy buns (brioche or potato rolls)
- Toppings: sliced pickles, shredded lettuce, sliced red onion, cheese slices (optional)
Instructions
- If using thighs: Season with salt and pepper and sear skin-side down in a hot skillet for 4–6 minutes until color develops; flip, cook 4–5 minutes, then finish in a 375°F oven for 8–10 minutes until 165°F internal. Let rest and shred. If using ground chicken: brown in skillet breaking into small pieces; remove excess liquid if necessary.
- In the same skillet, melt butter over medium heat. Add onion and bell pepper. Cook 6–8 minutes until softened and lightly caramelized.
- Add garlic and cook 30 seconds. Push vegetables to the side and add tomato paste to the empty space; let it darken for 1–2 minutes while stirring to avoid burning.
- Stir in spices (smoked paprika, cayenne, onion powder, garlic powder, oregano, thyme) to bloom for 30–60 seconds.
- Add shredded/browned chicken back to skillet. Pour crushed tomatoes, Worcestershire, and brown sugar. Stir to combine, reduce heat to medium-low and simmer 7–10 minutes until sauce thickens and coats the meat.
- Taste and adjust: add salt, pepper, and 1–2 tsp apple cider vinegar for brightness. If too thin, simmer uncovered to reduce; for faster thickening, mix 1 tsp cornstarch with 1 tbsp cold water and stir in.
- Toast buns in butter or oil, pile on filling, and top as desired.
Notes
If the mixture separates and looks greasy, whisk in a tablespoon of tomato paste and simmer to re-emulsify.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 sandwich
- Calories: 480
- Sugar: 8g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Cajun, Chicken, Sloppy Joes, Sandwich, Weeknight Dinner