Ingredients
Equipment
Method
- Heat oil in a large skillet over medium heat. Add diced onions and bell peppers and cook for 4 to 5 minutes until softened and translucent.
- Add ground chicken to the skillet. Break it apart into small, even pieces and cook, stirring frequently, for 5 to 6 minutes until no longer pink and lightly browned.
- Stir in minced garlic, Cajun seasoning, salt, and black pepper. Cook for 30 seconds to toast the spices.
- Pour in tomato sauce and ketchup, then add Worcestershire sauce. Stir until the chicken is evenly coated.
- Simmer over medium-low heat for 5 to 7 minutes, stirring occasionally, until the sauce thickens to your preferred consistency.
- Toast buns in a dry skillet or under the broiler for 1 to 2 minutes until lightly golden.
- Spoon the hot Cajun chicken mixture generously onto toasted buns and serve immediately.
Notes
Start with 1 tablespoon of Cajun seasoning and add more to taste after simmering. Do not overcook the chicken, remove from heat as soon as no pink remains. If sauce is too thin, simmer uncovered for a few extra minutes. Store filling separately from buns. Refrigerate up to 3 days or freeze up to 3 months.
