Are these sloppy joes spicy?

Cajun chicken sloppy joes have a moderate heat level thanks to the Cajun seasoning, which typically contains cayenne pepper. If you are sensitive to spice, use one tablespoon of seasoning instead of two, or look for a mild Cajun blend. You can always add more heat with hot sauce at the table.

Can I freeze the Cajun chicken filling?

Yes, the filling freezes beautifully. Let it cool completely, then transfer to an airtight container and freeze for up to three months. Thaw overnight in the refrigerator and reheat in a skillet over medium heat with a splash of water to loosen the sauce. Toast fresh buns when you are ready to serve.

Why are they called sloppy joes?

The name likely comes from a cook named Joe at a cafe in Sioux City, Iowa, who in the 1930s added tomato sauce to a loose meat sandwich. Another theory traces the name to a bar in Havana, Cuba, called Sloppy Joe's. Either way, the name stuck because the sandwich is, well, sloppy to eat, and that is part of the charm.

Can sloppy joes be made with chicken?

Absolutely. Ground chicken works as a direct substitute for ground beef in sloppy joes, and many people prefer it. Chicken is leaner, absorbs seasonings more readily, and cooks faster. Avoid overcooking the chicken, and build a sauce with enough body to cling to the meat without making the bun soggy.

Cajun Chicken Sloppy Joes: 30-Minute Spicy Weeknight Dinner

Description

Ground chicken simmered with onion, celery, and green bell pepper in a thick tomato sauce spiced with Cajun seasoning, served on toasted brioche buns.

Ingredients

Scale

For the filling:

1 lb ground chicken (93 percent lean)

1 tbsp olive oil

1 medium yellow onion, diced

2 stalks celery, diced

1 green bell pepper, seeded and diced

3 cloves garlic, minced

2 tbsp Cajun seasoning

1 cup crushed tomatoes

1/2 cup tomato sauce

1 tbsp Worcestershire sauce

1 tsp brown sugar

1/2 tsp salt

1/4 tsp black pepper

For serving:

5 brioche buns, split

2 green onions, sliced

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Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook until just browned and no longer pink, breaking it apart with a wooden spoon into kidney-bean-sized pieces, about 5 minutes.

2. Add diced onion, celery, and green bell pepper. Cook until the vegetables soften and the onion turns translucent at the edges, about 4 minutes.

3. Stir in minced garlic and Cajun seasoning. Cook for 60 seconds, stirring constantly, until the spices toast and the kitchen smells warm and smoky.

4. Pour in crushed tomatoes, tomato sauce, Worcestershire sauce, and brown sugar. Stir well to combine and scrape up any browned bits from the bottom of the pan.

5. Reduce heat to medium-low and simmer for 8 minutes, stirring occasionally, until the sauce thickens and coats the chicken pieces.

6. Season with salt and pepper to taste, then remove from heat.

7. Toast brioche buns cut-side down in a separate dry skillet over medium heat until golden and crisp, about 2 minutes.

8. Spoon the filling generously onto toasted buns, garnish with sliced green onions, and serve immediately.

Notes

Store leftover filling in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat in a skillet over medium heat for 5 minutes with a splash of water.

For less heat, use 1 tablespoon of Cajun seasoning instead of 2.

For a gluten-free version, serve the filling over rice or in lettuce cups instead of buns.

Ground turkey works as a 1:1 substitute for ground chicken.

Prep Time: 10 min
Cook Time: 20 min
Category: Dinner, Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 320 kcal
Sugar: 8 g
Sodium: 780 mg
Fat: 12 g
Saturated Fat: 3 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg