Black-Eyed Pea Jambalaya

2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
2-1/2 cups water
2 cups frozen okra, thawed
1 cup uncooked instant rice
Salt and pepper to taste
1 pound fully cooked kielbasa or Polish sausage, diced
1 can (14-1/2 ounces) diced tomatoes, undrained

In a Dutch oven, combine the peas, water, okra, rice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Add sausage and tomatoes; cover and simmer 15 minutes longer or until liquid is absorbed. Makes 6-8 servings.