Bill’s Blazin Bielbasa heats up fire hall

Photo by Robin McDaniel

Lt. Bill Smock scoops up a serving of his Blazin Bielbasa for fellow firefighter Mike Harrison.

When I heard Lieutenant Bill Smock with the Alcoa Fire Department was cooking his “Bill’s Blazin Bielbasa,” I knew the firefighters were in for a treat. An invitation for me to join them followed as the lieutenant shared his kielbasa-based, one-skillet dish.

This meal was delicious and was easy from start to clean-up. Add a dollop of sour cream and a side of cornbread, and eat like a king -- or, even better, like an Alcoa firefighter.

Thank you, guys, for the invite.

Bill’s Blazin Bielbasa

1 pkg.(14 oz.) Hillshire Farms Beef Smoked Sausage

1 pkg. (14 oz.) Hillshire Farms Polska Kielbasa

2 cans (10 oz. each) original Rotel diced tomatoes and green chilies

2 cans (15.5 oz. each) light red kidney beans (drained)

2 cups (uncooked) Minute rice

2 cups Four-cheese Mexican fancy shredded cheese

2 cups water

1 tablespoon chili powder

1 container sour cream (for topping)

Texas Pete Hot Sauce-suit to taste

Cut sausage into bite size pieces. In a large pan, brown sausage on medium heat. Add water, chili powder, Rotel tomatoes, kidney beans and rice.

Stir. Simmer and stir for 10 minutes. Turn off heat and add cheese, then let the dish sit for 10 minutes.

Serve with dollop of sour cream and add hot sauce to taste.