Cajun Sloppy Joes with Bruce Mitchell

You’ve had sloppy joes before but never like this. Bruce Mitchell brings his Cajun twist to a classic dish, loaded with bold flavors, zesty sauce, and a little heat from the bayou. Quick, hearty, and unforgettable, this sloppy joe is anything but ordinary.

Cajun Sloppy Joes: https://blackstoneproducts.com/blogs/recipes/cajun-sloppy-joes

Ingredients
2 lbs ground beef
1 tbsp oil (olive oil or vegetable oil)
1 small green bell pepper, diced
1 small onion, diced
1 stalk celery, diced (optional, for full "holy trinity")
2 tsp Cajun seasoning (or more to taste)
1 tsp garlic powder
Salt and black pepper to taste
½ cup ketchup
2 tbsp yellow mustard
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1–2 tbsp hot sauce
4–6 large burger buns
2 tbsp butter
1 cup French fried onions (store-bought or homemade)
Optional: sliced cheese (cheddar or pepper jack work best)

Directions
1. Heat oil on a griddle or in a large skillet over medium-high heat.
2. Add the ground beef and cook until fully browned, breaking it up with a spatula as it cooks. Drain any excess fat if needed.
3. Stir in the diced bell pepper, onion, and celery. Cook for about 3 to 5 minutes, or until the vegetables have softened.
4. Sprinkle in the Cajun seasoning, garlic powder, salt, and black pepper. Stir everything together so the seasonings are evenly distributed.
5. In a separate bowl, mix together the ketchup, mustard, tomato paste, Worcestershire sauce, and hot sauce.
6. Pour the sauce over the beef and vegetable mixture, stirring well to coat all the ingredients. Let it simmer for about 3 to 5 minutes until the sauce thickens and everything is heated through.
7. Lower the heat on the griddle or use a clean pan to toast the buns. Spread butter or drizzle oil directly on the hot surface.
8. Place the burger buns cut-side down on the buttered surface and toast until golden brown, about 1 to 2 minutes.
9. Scoop a generous amount of the sloppy joe mixture onto each bottom bun.
10. Add a slice of cheese if desired, then top with a handful of French fried onions for crunch.
11. Place the top bun over the filling and serve immediately while hot.

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