If you're a stickler for the rules, then you'll notice my New Orleans gumbo recipe has a bit of both styles. Although this recipe uses oil for the roux (instead of butter) and contains chicken and Cajun seasoning, it also contains tomatoes, which is a signature ingredient in Creole gumbo. Overall, cajun gumbo has more of a stew consistency, while creole gumbo has a thinner soup base. However, this dish has evolved in so many different ways, and has formed into many different styles, so it's hard to pinpoint exactly which is which anymore!