Ingredients
Equipment
Method
- Heat the olive oil in your large skillet over medium-high heat.
- Add the ground chicken and cook while crumbling with a spatula until no pink remains, which usually takes 5 to 7 minutes.
- Incorporate the chopped onion and cook for another 3 to 4 minutes until the pieces are translucent and soft.
- Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until the spices become highly fragrant.
- Blend in the tomato paste until the meat mixture is evenly coated and turns a deep brick-red color.
- Pour in the chicken broth, tomato sauce, and Worcestershire sauce, then reduce heat to low and simmer uncovered for 8 to 10 minutes until the mixture is thick.
- Prepare the cheese sauce by melting butter in a small saucepan, whisking in flour for 1 minute, and then slowly adding milk until thickened.
- Remove the saucepan from heat and stir in the shredded cheese and paprika until the sauce is completely smooth and silky.
- Toast the buttered brioche buns until golden brown using a broiler or a hot pan.
- Pile the chicken filling onto the bottom buns, drizzle generously with the warm cheese sauce, add a crack of black pepper, and serve immediately.
Notes
Store leftovers in separate airtight containers for up to three days; reheat the chicken on the stove with a splash of broth and the cheese sauce gently over low heat to maintain the creamy texture. For the best results, always grate your own cheese to avoid the grainy texture caused by pre-shredded varieties. If the chicken mixture becomes too dry during simmering, simply stir in an extra tablespoon of broth to reach your desired consistency.