The Louisiana Culinary Institute is going Cajun for two leisure classes Feb. 27.

The Baton Rouge college will offer “Louisiana Favorites” with chef Colt Patin from 10 a.m. to 1 p.m. Students will learn the ins and outs of shrimp and grits, Gulf fish Florentine, crawfish enchiladas and chocolate chip cheesecake.

From 3 p.m. to 6 p.m., Patin will teach a “Crawfish Boil Leftovers” class.

Dishes will include crawfish boudin egg rolls, crawfish queso, crawfish and artichoke stuffed chicken and crawfish boil soup.

For more information, call (225) 769-8820 or visit