First let's clear up Cajun vs. Creole. Cajun and Creole are two distinct ethnic groups with their own unique history, traditions and culture.  Creole cooking existed far before Cajun cooking. It describes the French and Spanish influences found in Louisiana in the 1700s when New Orleans was founded by the French, followed by Spanish control in 1769. (Louisiana was not sold to the United States until 1803.)  It later grew to include Acadian, Caribbean, West African, German and Native American influences.    Cajun cooking, on the other hand, made its way to Louisiana in the late 1700s when Acadians relocated there.  Acadians are French colonist who, in the early 1600s, settled the Acadia region, (today known as Nova Scotia, New Brunswick and Prince Edward Island). As a result of the French and Indian War, the British expelled the Acadians from their homeland and many migrated to Louisiana, with the belief that France still had control of the region. However, by the time they arrived in Louisiana in 1765, the colony had become the property of Spain. Cajun and Creole gumbo are very similar.  They both begin with a roux, include okra or filé powder, the holy trinity and similar seasonings.  Cajun gumbo, however, usually includes chicken or sausage, and never tomatoes.  Creole gumbo, however, is usually shellfish based and often includes ham or sausage, but not chicken.  Creole gumbo also usually includes tomatoes to compliment the seafood.