Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add ground chicken and cook for 5–7 minutes, breaking it up as it cooks, until no longer pink and lightly golden.
- Add the chopped onion and cook for 3–4 minutes until softened. Stir in garlic and Cajun seasoning and cook for 1 minute until fragrant.
- Stir in tomato paste until the chicken is well coated. Add chicken broth, tomato sauce, and Worcestershire sauce. Reduce heat and simmer uncovered for 8–10 minutes until thick. Season with salt and optional brown sugar.
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cook until thickened. Reduce heat and stir in cheddar cheese and paprika until smooth.
- Butter the buns and toast until golden. Spoon Cajun chicken onto the buns, drizzle with warm cheese sauce, sprinkle with black pepper, and serve immediately.
Nutrition
Notes
Simmer the chicken uncovered to control thickness and avoid a watery filling. Keep cheese sauce over low heat to prevent graininess. Ground turkey can be substituted with no change to cook time. Store leftover chicken and cheese sauce separately for best texture.