Glenda's Crawfish Etouffee

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1 stick margarine

1 cup finely chopped onions

1/2 cup finely chopped celery

1/2 cup finely chopped bell peppers

1 teaspoon garlic, finely chopped

2 pounds Louisiana crawfish tails

1 teaspoon garlic powder

1 teaspoon cayenne pepper

Cooked rice, for serving