Ingredients:

  • 1 lb ground chicken
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, diced
  • 2 ribs celery, finely minced
  • 3 cloves garlic, minced
  • 1 cup tomato sauce
  • 2 tbsp tomato paste
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp Worcestershire sauce
  • 1.5 tbsp Cajun seasoning blend
  • 1 tsp smoked paprika
  • 0.5 tsp dried thyme
  • 5 brioche buns, split
  • 2 tbsp unsalted butter

Instructions:

  1. Heat the olive oil in your large skillet over medium high heat until it shimmers and flows like water.
  2. Add the 1 lb ground chicken to the pan, breaking it apart with your spatula.
  3. Cook the chicken for 5-7 minutes until it is no longer pink and small browned bits form on the bottom. Note: Don't move it too much; let it sit to get that color.
  4. Stir in the diced onion, green bell pepper, and minced celery with the chicken.
  5. Reduce heat to medium and cook for 6 minutes until the vegetables are soft and the onion is translucent.
  6. Add the 3 cloves of minced garlic and sauté for 1 minute until fragrant but not browned.
  7. Push the meat and veggies to the side and add the 2 tbsp tomato paste to the center of the pan.
  8. Let the paste sizzle for 1 minute, then stir in the 1.5 tbsp Cajun seasoning, 1 tsp smoked paprika, and 0.5 tsp dried thyme.
  9. Pour in the 1 cup tomato sauce, 0.5 cup chicken broth, and 1 tbsp Worcestershire sauce.
  10. Bring the mixture to a gentle bubble, then lower the heat.
  11. Simmer uncovered for 10-12 minutes until the sauce has thickened and coats the back of a spoon.
  12. While the sauce simmers, butter the brioche buns and toast them in a separate pan until golden brown and crispy.
  13. Scoop a generous portion of the Cajun mixture onto each toasted bun and serve immediately.