Ground chicken, Cajun seasoning, bell pepper, garlic, tomato sauce, onion, olive oil, toasted hamburger buns.
Last week was one of those weeks—the kind where you stub your toe on the coffee table, forget it’s trash day, and realize too late that you’re out of both milk and patience. You know the vibe.
I had this pound of ground chicken sitting in the fridge and zero motivation to make something fancy. Honestly, I almost reached for the cereal box. But then I remembered this Cajun Chicken Sloppy Joes thing I made once, kind of by accident, when I was messing around with leftovers and a half-bag of buns. It was messy, spicy, kinda indulgent—but also just fun.
So I made it again. And let me tell you—after the day I had, it hit differently. That mix of smoky heat and juicy chicken? Wrapped up in a toasted bun that fell apart halfway through eating it? It felt like a hug with a little sass.
My kid declared it “way better than cafeteria sloppy joes,” which I’m pretty sure was a compliment. My husband mumbled “this is actually really good” between bites, which—if you know him—is like getting five stars on Yelp. So yeah, these are staying in the rotation.
Why You’ll Love This Cajun Chicken Sloppy Joes Recipe?
Look, I love a good low-maintenance dinner. Especially when it tastes like you put in way more effort than you did. This is that kind of recipe.
It’s got a kick, thanks to the Cajun seasoning. But not the kind of heat that makes you cry into your bun—more like a slow warmth that builds with every bite. And using ground chicken keeps it from feeling super heavy. You get this nice combo of comfort food and flavor punch, which honestly? Not a lot of weeknight dinners can pull off.
And here’s the thing: it’s forgiving. Forgot the garlic? It’ll survive. Don’t have tomato sauce? Improvise with a little ketchup and hope for the best. This meal’s not precious. It’s just delicious.
Ingredient Notes:
Ever walk into the grocery store with the best intentions and walk out with a cart full of “well… this might work”? Same.
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Ground Chicken – I bought it because it was on sale. It’s lean, it cooks fast, and somehow I feel less guilty eating two sandwiches when it’s not beef.
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Bell Pepper – Adds sweetness and color. I used a red one because it was less wrinkly than the green. No shame.
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Onion & Garlic – The holy duo. I eyeball both. Garlic cloves are never small enough, are they?
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Cajun Seasoning – Use what you like. Some blends are spicier than others. Mine’s from a random spice shop in New Orleans—no label, just vibes.
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Tomato Sauce – You don’t need a whole can. Half a cup is plenty. I once used leftover marinara, and it still slapped.
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Olive Oil – For the pan. Not exciting, but essential.
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Buns – I’ve used sesame, brioche, even squished potato buns. Just toast ’em. Trust me.
How To Make Cajun Chicken Sloppy Joes?
Step 1: Get that oil hot.
Throw your pan on medium heat. Add olive oil. While it heats up, dice the onion and bell pepper unless you already did that because you’re organized (can’t relate). Toss ’em in. Stir. Let them get soft and glossy—about 3 to 4 minutes.
Step 2: Add garlic and chicken.
Once the veggies look like they’ve chilled out a bit, toss in the garlic. Give it like 30 seconds—don’t burn it. Then add the chicken. Break it up with your spatula like you’re mad at it. Cook until it’s no longer pink. Easy.
Step 3: Season like you mean it.
Sprinkle in that Cajun seasoning. I started with a tablespoon, then added a bit more because I like drama. Stir it around so every piece gets some love.
Step 4: Tomato sauce time.
Add the tomato sauce and stir. Let it simmer for 5 to 7 minutes. You’re looking for thick but still saucy. If it looks dry, splash in a little water. If it’s too runny, give it a couple more minutes.
Step 5: Slop it on a bun and go to town.
Spoon it onto toasted buns and serve hot. It’s messy. It’ll drip. You will need napkins. It’s okay.
Want To Save This Recipe?
Storage Options:
If by some miracle there’s food left, store it in the fridge in a sealed container. It’s even better the next day—like pizza or revenge. Reheat in a pan or microwave. If you want to freeze it, you can. Just cool it first and throw it in a bag or container. Thaw and reheat whenever your soul needs spice.
Variations and Substitutions:
This recipe’s not the type to get fussy. Do your thing.
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Swap the protein – Ground turkey, beef, even crumbled tofu works. I’ve tried ‘em all.
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No tomato sauce? – I once used salsa. Not traditional, but it got the job done.
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Want it cheesier? – Melt pepper jack on top. You’re welcome.
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Low-carb life? – Ditch the bun. Eat it in lettuce or over rice. Or with a spoon.
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Extra veggies? – Sure. Add corn. Or shredded carrots. Or spinach. Why not?
What to Serve with Cajun Chicken Sloppy Joes?
You’re not obligated to make sides. But if you’re in the mood:
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Sweet potato fries – They bring out the spice.
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Coleslaw – Crunchy, creamy, cool. A dream pairing.
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Pickles – You need that tang. Trust me.
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Cornbread – If you’ve got the time, I love you.
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A cold beer or sparkling water – Depending on the kind of Tuesday you’ve had.
Frequently Asked Questions:
Can I make the filling ahead of time?
Yep! And it might even taste better the next day. Just keep the buns separate unless you enjoy soggy bread (no judgment).
How spicy is it, really?
Totally depends on your Cajun seasoning. Some are chill, some go full inferno. Start small—you can always add more.
Can I double this?
Oh absolutely. It scales like a champ. I once tripled it for a backyard party and it was gone in 10 minutes.
If you’re looking for a weeknight dinner that feels exciting without making you want to cry over a pile of dishes, Cajun Chicken Sloppy Joes might just be your new best friend. It’s spicy. It’s comforting. It’s kind of messy in the best way.
And hey—if you make it and something goes wrong? That’s okay. That’s cooking. That’s life.
Let me know how it turns out… or tell me your weirdest ingredient swap. I’m all ears.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cajun Chicken Sloppy Joes
Ingredients
- 1 pound ground chicken
- 1 bell pepper diced
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tablespoon Cajun seasoning adjust to taste
- 1/2 cup tomato sauce
- 2 tablespoons olive oil
- 4 hamburger buns toasted
Instructions
Prepare the aromatic vegetables.
- In a large skillet, heat the olive oil over medium heat. Once hot, add the diced bell pepper and chopped onion. Sauté for approximately 3 to 4 minutes, or until the vegetables are soft and slightly caramelized.
Incorporate the garlic and chicken.
- Add the minced garlic to the skillet and stir for about 30 seconds, ensuring it does not burn. Immediately add the ground chicken, using a spatula or spoon to break it into smaller pieces. Cook until the chicken is fully browned and no longer pink, approximately 5 to 6 minutes.
Season and simmer.
- Sprinkle the Cajun seasoning over the cooked chicken mixture. Stir thoroughly to coat the meat evenly. Then, pour in the tomato sauce and stir once more to combine. Reduce the heat slightly and allow the mixture to simmer for 5 to 7 minutes, or until the sauce has thickened and the flavors have melded.
Assemble and serve.
- Spoon the finished Cajun chicken mixture onto toasted hamburger buns. Serve immediately while hot.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
