Let me tell you about the first time my kitchen smelled like a Louisiana spice market on a lazy Sunday afternoon. That’s the magic of these Cajun Chicken Sloppy Joes. I was craving something comforting but not heavy, nostalgic but full of grown-up flavor, and this recipe was my happy accident. The sizzle of the holy trinity of veggies hitting the pan, the warm, smoky aroma of paprika and garlic filling the air—it’s pure, uncomplicated joy in a skillet. It’s become my go-to for easy wins, whether I’m feeding my family on a busy weeknight or a crowd of friends who always, always ask for the recipe. Trust me, you’re going to want to make these.
Ingredients
- 1 lb ground chicken
- 1 tbsp olive oil
- 1/2 onion, finely diced
- 1/2 green bell pepper, finely diced
- 1 stalk celery, finely diced
- 3 cloves garlic, minced
- 1 ½ tbsp Cajun seasoning (see my tip below!)
- 1 cup tomato sauce
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- ¾ cup chicken broth
- Salt and black pepper to taste
- 4-6 brioche or potato buns, toasted
- Sliced green onions or pickles, for serving
Now, let’s talk ingredients. I’ve learned that with a recipe like this, the quality of your Cajun seasoning makes all the difference. Don’t just grab any blend—check the label for salt content. I use a salt-free version so I can control the seasoning myself, which is a game-changer. For the ground chicken, I prefer a mix of dark and light meat for better flavor and moisture, but all breast works if that’s your thing. And please, for the love of a good Sloppy Joe, don’t skip the Worcestershire sauce and that splash of brown sugar. They create this incredible sweet, savory, tangy depth that balances the spice perfectly.
Equipment Needed
- Large skillet or cast-iron pan
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring spoons and cups
- Can opener
You really don’t need any fancy gadgets here, which is part of why I love this recipe. My most crucial piece of equipment is my trusty large skillet—cast-iron if I have time to let it heat properly, as it gives the chicken a beautiful sear. A good wooden spoon is your best friend for breaking up that ground chicken into perfect, bite-sized crumbles. I’ve tried using a potato masher in a pinch, but the spoon gives you more control. That’s it! This is straightforward, one-pan cooking at its finest, meaning flavor for you and minimal cleanup afterward.
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