Hour Detroit's August issue all about Detroit's food community

This month's issue of Hour Detroit is all about food.

The magazine cooked up a doubly delicious idea to highlight the collaborative community that is the Detroit restaurant industry. Lindsay Green joined us on The Nine to tell us more about the issue, along with Chef Chris McClendon of Savannah Blue. 

You can hear from them in the video player above, and get his blackened shrimp jambalaya recipe below. 

BLACKENED SHRIMP FARRO JAMBALAYA
Ingredients for Farro Jambalaya 
2 Cups of Cooked Farro 
1/2 Cup of Diced Red Pepper
2/3 Cup of Jumbo Lump Crab 
1/2 Cup Andouille Sausage 
1/2 Cup Chopped Scallions 
4 Oz Cubed Butter 
2 Cups Clam Juice 
2 tsp of Cajun Seasoning
1 tsp olive oil  
Ingredients for Blackened Shrimp 
4-6 Large Shrimp Peeled and Deveined 
2 tsp Cajun Seasoning 
1/2 tsp Kosher Salt 
1 tsp of olive oil 

Directions:
In sauté pan turn to medium heat, rub Cajun seasoning on shrimp and place in sauté pan and
sauté until shrimp begins to blacken. Remove from pan and add peppers, sausage and butter. Cook peppers until translucent and sausage is golden brown. Add farro. Cook until gently toasted, then add clam juice and crab. Cook for about 3 minutes together or until most of the moisture has evaporated. Add shrimp for 2 minutes to assure doneness. Place farro in the middle of bowl and add shrimp in the middle then drizzle with olive oil.