Cajun Chicken Sandwiches (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 small onion, chopped finely
02 -
1 bell pepper, diced into small, colorful cubes
03 -
2 garlic cloves, freshly minced
04 -
1 lb ground chicken
→ Sauce & Seasonings
05 -
1/4 cup ketchup
06 -
1 tablespoon Cajun spice mix
07 -
1 teaspoon smoked paprika
08 -
1 can (8 oz) plain tomato sauce
09 -
1 tablespoon Worcestershire drizzle
10 -
Salt and some fresh black pepper
11 -
1 tablespoon olive oil for the pan
→ For Serving
12 -
4 hamburger buns, fresh or toasted
13 -
Shredded cheese (if you like)
14 -
Pickle slices (optional add-on)
15 -
Coleslaw, creamy style (optional)
# Instructions:
01 -
Warm up some olive oil in a skillet at medium heat until it looks shiny. Toss in the onion and bell pepper, stirring them around until they soften and smell inviting—about 3-4 minutes.
02 -
Once the veggies are softened, stir in the minced garlic. Cook it for a minute—just enough so you can smell its goodness, but not so long it burns.
03 -
Drop in your ground chicken. Keep breaking it up with a spoon so it cooks evenly, making sure there’s no pink left after 5-7 minutes.
04 -
Stir in tomato sauce, ketchup, Worcestershire, and your Cajun seasoning. Add paprika for some smoky vibes and give it a pinch of salt and pepper. Let it sit and bubble gently for 10 minutes so the flavors really blend.
05 -
As the chicken mix cooks, lightly toast your buns until they turn golden and crispy on the edges.
06 -
Spoon the Cajun chicken mixture onto the lower halves of your toasted buns. Add whatever extras you’re in the mood for—like pickles, shredded cheese, or coleslaw. Top it all off with the other half of the bun.
# Notes:
01 -
Choose thicker buns like kaiser rolls so they hold up better and won’t get soggy.
02 -
Tweak the spice level by adding less cayenne pepper if your Cajun blend is too hot for you.