Season the seafood. Add the shrimp and crab meat to a bowl with the green seasoning. Toss gently to coat and set aside while you prepare the other ingredients.

Cook the aromatics. Melt the butter in a large skillet or pot over medium heat. Add the celery, onion, and garlic. Cover and cook until the onion is soft and translucent, without letting it brown.

Make the roux. Sprinkle the flour over the softened vegetables and stir it into the butter. Cook briefly, stirring, until the flour is incorporated and no longer looks dry.

Build the Creole sauce. Add the diced tomatoes along with some of their liquid, the ochro, bay leaf, sugar, salt, hot pepper, and Worcestershire sauce. Stir well, then add the water. Let the sauce simmer until everything is combined and it begins to thicken slightly.

Cook the seafood. Gently fold in the seasoned shrimp and crab meat. Simmer just until the shrimp are pink and opaque and the crab is cooked through. Avoid overcooking the seafood.

Finish and serve. Stir in the chopped chives. Taste and adjust the salt or pepper if needed, then serve the seafood Creole over rice.